Piggybank Pork Bake
This is a great meal that is simple to prepare and brings back childhood memories.
This is a great meal that is simple to prepare and brings back childhood memories.
- Carbohydrate 8.2981 g
- Cholesterol 78.8581190833333 mg
- Fat 24.9353864583333 g
- Fiber 0.796166684230169 g
- Protein 21.7261666666667 g
- Saturated Fat 10.629482959375 g
- Serving Size 1 1 Serving (187g)
- Sodium 576.658333333333 mg
- Sugar 7.50193331576983 g
- Trans Fat 2.25498840416666 g
- Calories 346 calories
Step-by-step
- Heat oven to 375 degrees.
- Cook Noodles and drain.
- Melt shortening in large skillet: brown meat. Drain off fat.
- Stir in noodles, soup, corn WITH liquid, pimiento WITH liquid, cheese and green pepper.
- Pour into ungreased 1qt. casserole dish. Bake uncovered 45 minutes, stirring occasionally.
Fresh Versus Preserved Components
Canned corn and jarred pimientos introduce moisture along with their respective preserving liquids, which directly hydrate the egg noodles during the 375 degree oven phase. Fresh green bell peppers supply crisp texture and herbaceous aromatic oils that contrast against the dense, dairy-heavy cheese and cream base. Substituting canned corn with thawed frozen kernels reduces total sodium by approximately 150 milligrams per serving while yielding a snappier texture. Liquid adjustments become necessary when swapping canned vegetables for fresh equivalents, requiring an extra quarter cup of chicken broth to prevent the egg noodles from drying out during the 45 minute bake time.
Dietary Adjustments
Gluten-free egg noodle substitutes integrate seamlessly into the dairy and meat mixture without altering the primary baking temperature. Lactose intolerance requires replacing the cream of chicken soup with a starch-thickened vegetable stock and nutritional yeast slurry, maintaining the required moisture ratio without dairy fats.
