• 1 medium red bell pepper, diced,
  • 4 Smithfield® Roasted Garlic & Herb Marinated Fresh Pork Tenderloin steaks (reserved from Filet Mignon Pork with Buttery Mushrooms recipe),
  • 4 cups frozen corn kernels, thawed,
  • 2 (4oz.) cans chopped green chiles,
  • 1 (8oz.) pkg. cream cheese, cut in small cubes,
  • 2 cups (8oz.) shredded sharp Cheddar cheese, divided,
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MAIN DISH

Cheddary Pork and Corn Casserole

1. Heat oven to 400°F.
2. Chop pork steaks left over from the Filet Mignon Pork with Buttery Mushrooms recipe; combine with corn, green chiles, cream cheese and 1 cup Cheddar cheese.
3. Place in greased 11x7x2-inch baking dish (2-quart casserole); top with bell pepper and remaining 1 cup Cheddar cheese. Bake, uncovered, 25 minutes or until heated through and cheese has melted.