- This recipe makes 4 servings
2 cups uncooked broad egg noodles
1 cup baby carrots, quartered lengthwise
2 tablespoon canola oil
1 pound pork tenderloin cut into ¾ inch medallions
2 cups sliced fresh mushrooms
½ cup chopped onion
1 can (10 oz) Campbell's Condensed Low Fat Cream of Celery Soup
½ cup apple juice
1 tablespoon fresh thyme
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
1 red apple cut into wedges
Cook noodles per package instructions, omitting the salt and oil and adding the carrots for last 2 minutes of cook time.
Heat 1 Tablespoon oil at medium-high in skillet. Cook pork until browned and cooked through - about 4 min per side. Remove from pan. Reduce heat to medium, add mushrooms and onion and cook about 5 min.
Mix soup, juice, thyme,cinnamon and pepper in shallow 2 quart baking dish.
Stir in noodle and mushroom mixtures. Layer on the pork and apples.
Bake at 350 degree preheated oven for 30 minutes.