Pork and Fettuccine Alfredo Casserole
Rich with flavor, this casserole will be an instant favorite. Make ahead for weeknight dinner, keep refrigerated and just pop into the oven, increasing baking time slightly. Serve with a green salad and hot bread.
4 boneless pork chops, thinly sliced
1 teaspoon olive oil
8 ounces fettucine or medium egg noodles
1/4 cup butter
1/4 cup all-purpose flour
2 tablespoons minced fresh basil
1 teaspoon lemon pepper
4 cups milk
1 cup grated Parmesan or Romano cheese - divided use
- Preheat oven to 350°F (175°C)
- In a large nonstick skillet stir-fry pork strips in oil until browned, about 4 minutes. Set aside.
- Cook fettucine according to package directions; drain well; set aside.
- In a large saucepan melt butter, stir in flour, basil and lemon pepper. Add the milk; cook and stir until thickened and bubbly. Remove from heat and stir in pork, vegetables and 1/2 cup cheese, turn mixture into 5-quart casserole. Sprinkle with remaining cheese; bake uncovered for 30 minutes.
Makes 6 servings.
Tip: Make casserole a day or two in advance; increase baking time to 45 minutes.
Recipe provided courtesy of National Pork Board.