MISSOURI HARVEST CASSEROLE
From: Marye
Serves: 6–8  •  Prep: 20 min  •  Cook: 45 min at 350° (plus 30+ min simmer)

From Marye's spiral recipe notebook — a notebook of recipes Marye kept with grape-cluster illustrations on each page. This is page 4 of that notebook.

INGREDIENTS
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1½ lb pork steak, diced
1 onion
2 cans cheddar-with-rice soup
1 can water
1 (8 oz) pkg egg noodles
¼ lb yellow cheese
1 can pimentos
1 large can mushrooms
½ diced green pepper
½ cup diced celery
1 can creamed corn
1 tsp salt
Pepper, to taste
Buttered crumbs + green pepper rings, to top

INSTRUCTIONS
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1. Fry the diced pork steak and onion together until browned.
2. Add the cheddar-with-rice soup and water. Simmer ½ hour, or until the meat is very tender.
3. Meanwhile, cook the egg noodles in unsalted water. Drain and rinse in cold water.
4. Preheat the oven to 350°F.
5. Combine the noodles with the meat mixture, yellow cheese, pimentos, mushrooms, green pepper, celery, creamed corn, salt, and pepper.
6. Turn into a casserole. Decorate the top with buttered crumbs and green pepper rings.
7. Bake for 45 minutes at 350°F.

[Photos in this folder: 15-20260524023106-missouri-harvest-casserole.jpg, missouri-harvest-casserole-notebook.jpg]
