1 pound diced cooked pork
1 tsp. each butter and EVOO
1 (101/2 oz.) can condensed chicken rice soup
1/2 cup green pepper chopped
1/4 cup chopped canned pimiento
1 (17-oz.) can cream style corn
8 oz. sharpe cheddar cheese, shredded
4 oz. medium egg noodles
Preheat the oven to 350*F.
In skillet, brown pork in hot butter & EVOO. Stir in soup; cover and simmer for 45 to 60 minutes or till tender. Stir in remaining ingredients (except noodles) Cook noodles as per pkg. directions, drain. Stir into pork mixture, turn into a 2 quart casserole dish. Bake for 45 minutes.