Preserved exactly as written in the original source
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Cut cooked veal or pork into casserole
Add one package of cooked fine noodles, one can corn, lump butter, one-quarter pound finely cut American cheese, green pepper, seasoning, milk to half fill casserole
Bake one hour
Modern guidance to help you succeed with this vintage recipe
This one-pot casserole relies on extended baking to marry flavors through the Maillard reaction while the starch from noodles and proteins from cheese create a creamy, cohesive sauce. The milk provides moisture that prevents the noodles from drying out during the hour-long bake, while the cheese melts and emulsifies with the liquid to bind all components together. The butter adds fat that helps distribute fat-soluble flavor compounds from the meat and vegetables throughout the dish.
The casserole can be fully assembled (without baking) up to 1 day ahead. Cover tightly with plastic wrap and refrigerate. Add 15-20 minutes to the baking time if baking directly from cold. Alternatively, let it sit at room temperature for 30 minutes before baking as directed.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or reheat the entire casserole covered with foil in a 350°F oven for 25-30 minutes until warmed through. Add a splash of milk if the mixture seems dry upon reheating.
AI-generated tips from Chef Cecil's culinary database
The casserole can be fully assembled (without baking) up to 1 day ahead. Cover tightly with plastic wrap and refrigerate. Add 15-20 minutes to the baking time if baking directly from cold. Alternatively, let it sit at room temperature for 30 minutes before baking as directed.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or reheat the entire casserole covered with foil in a 350°F oven for 25-30 minutes until warmed through. Add a splash of milk if the mixture seems dry upon reheating.
