She ran a boarding house and this was one of her dinner casseroles she served.
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- 1 medium
- pork roast cooked and shredded (reserve all the pork broth)
- 2 jar(s)
- sliced pimentos
- 2 large
- green bell peppers diced
- 3 or 4 c
- sharp cheddar cheese (shredded)
- 1 large
- onion (diced)
- salt and pepper to taste.
- garlic powder to taste
- 1 pkg
- extra wide egg noodles
11 Rub roast with salt pepper and garlic powder.
2 Place pork roast in dutch oven.
3 Cover with water until roast is completely covered.
4 Bring to a boil and then turn down to simmer and cover with lid.
5 Cook until pork is done and fall off the bone tender.
6 Drain the roast... reserving all the broth into another pot.
7 Shred the pork with a fork ... sit aside.
8 In the pot with the reserved broth, add the bell peppers, onions, and pimentos.
9 Bring to a boil again and add the extra wide egg noodles.
10 Cook until noodles are done and drain noodles and vegetables.
11 In a 9X13 casserole dish layer:
Noodles with vegetables...Pork roast...and cheddar cheese
12 Repeat layers until dish is filled.
13 bake in oven til hot and bubbly
14 let stand and cool for 15 minutes before cutting.