1 lb. lean pork
1 tsp. oil
10 oz. bag egg noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1 (16 oz.) can cream style corn
1/4 c. chopped green pepper
1/4 c. chopped celery
1/4 c. chopped onion
1 c. cracker crumbs
Salt & pepper to taste

Saute pork, green peppers, onion and celery in oil. Cook egg noodles according to directions and drain well. Add to soups and cream style corn in large mixing bowl. Add pork mixture and mix thoroughly. Put into 3 quart baking dish. Sprinkle cracker crumbs over top and bake at 350 degrees, uncovered for 1 hour. This makes a large batch and can be divided into 2 dishes and frozen, until needed.