honey margarine pork casserole

How To Make honey margarine pork casserole

• 1

  In a small bowl, beat the margarine and honey together for 30 seconds until blended.
• 2

  Preheat the oven to 350 degrees F. Coat a 9x13-inch baking pan with cooking spray. Add 1 cup crumbled real bacon bits.
• 3

  Cook the angel hair pasta according to package directions; drain. Transfer to a large bowl. Add shredded Parmesan cheese; mix well.
• 4

  Heat 2 tablespoons honey margarine in a medium saucepan over medium heat. Add sliced pork chops and saute for 5 minutes or until browned. Stir in chopped red bell peppers, steak seasoning and 2 tablespoons honey margarine. Reduce to low heat.
• 5

  In a medium bowl, combine the cream of mushroom soup, 2 tablespoons honey margarine, and remaining bacon bits together for 3 minutes until blended.
• 6

  Pour the mushroom soup mixture into the pork strip mixture. Stir in the angel hair pasta mixture, corn, chopped artichoke hearts, and cubed American cheese. Let it simmer for 5 minutes. Remove from heat.
• 7

  Transfer into the prepared baking pan. Spread with remaining honey margarine evenly and sprinkle with breadcrumbs.
• 8

  Bake for 30 minutes or until bubbly and the top is golden brown.
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