Rich with flavor and bright
with colors, 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.
Pork
and Fettuccine Alfredo Casserole
- 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
- Heat 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.
Serves 6.
Tip: Make casserole a day
or two in advance; increase baking time to 45 minutes.
Recipe provided courtesy
of Pork, Be Inspired®.
