In the heart of the Midwest, where fields stretch as far as the eye can see and the air is rich with the scent of harvest, the pork and noodle casserole has become a cherished staple. This dish, a comforting blend of tender pork and hearty noodles, has been passed down through generations, each family adding their own special touch. It's a dish that brings back memories of Sunday dinners at Grandma's, where the kitchen was filled with laughter and the warmth of the oven. Perfect for those chilly evenings when you crave something nourishing and familiar, this casserole is a testament to the simple, yet profound, joys of home-cooked meals.

This pork and noodle casserole pairs beautifully with a crisp green salad dressed in a light vinaigrette, offering a refreshing contrast to the rich flavors of the dish. A side of buttery corn on the cob or steamed green beans can also complement the casserole nicely, adding a touch of color and freshness to your plate. And of course, no Midwestern meal would be complete without a slice of warm, crusty bread to soak up every last bit of sauce.

Servings: 6

1 pound pork tenderloin, cubed
8 ounces egg noodles
1 can (10.5 ounces) cream of mushroom soup
1 cup sour cream
1 small onion, chopped
1 cup shredded cheddar cheese
1 tablespoon butter
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 cup breadcrumbs

Preheat your oven to 350°F (175°C).

Cook the egg noodles according to package instructions, then drain and set aside.

In a large skillet, melt the butter over medium heat. Add the chopped onion and cubed pork, cooking until the pork is browned and the onion is tender.

Stir in the cream of mushroom soup, sour cream, garlic powder, dried thyme, salt, and pepper. Mix well to combine.

Add the cooked noodles to the skillet and stir until everything is evenly coated.

Transfer the mixture to a greased 9x13 inch baking dish.

Sprinkle the shredded cheddar cheese over the top, followed by the breadcrumbs.

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

Let the casserole cool for a few minutes before serving.

For a bit of a kick, try adding a pinch of cayenne pepper or a dash of hot sauce to the sauce mixture. You can also swap out the pork for chicken or turkey if you prefer. For a more colorful dish, consider adding some frozen peas or diced bell peppers to the mix. If you're looking for a lighter version, use low-fat sour cream and cheese. And for those who love a crispy topping, mix the breadcrumbs with a tablespoon of melted butter before sprinkling them over the casserole.

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