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Meats & Seafood - Pork Stroganoff



INGREDIENTS
  • 1 (10 1/2-ounce) can cream of celery soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 cup pork, cooked and cubed
  • 2 tablespoons parsley, chopped (less if using dried parsley)
  • 2 tablespoons chopped pimiento
  • 1/4 teaspoon salt
  • Dash of pepper
  • 2 cups noodles, cooked
  • 2 tablespoons buttered bread crumbs

INSTRUCTIONS
Blend soup and sour cream. Stir in milk, pork, parsley, pimiento, seasonings, and noodles. Pour into 1 1/2-quart baking dish and top with bread crumbs. Bake at 350° F for 30 minutes.
 
 
 
 
Submitted By: Mary L. Butler
Decaturville
Decatur Farmers Co-op
 
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