Adapted from a recipe in the Casserole Cook Book, page 15.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Heat a pot of salted water to a boil, cook noodles until almost tender, drain, rinse, drain, set aside.
While the noodles are cooking, heat the oil in a large non stick pan, when hot, add the pork loin slices, work in batches if needed, and brown on each side. While browning, season with salt and pepper as desired.
Make the sauce by melting the butter in a saucepan, whisk in the flour, salt, and pepper.
Stir in the milk, stirring until thickened, then add the Bleu cheese and stir until it is melted into the sauce.
Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
To the noodles, add the bell pepper, pimento, and sauce, mix together.
Pour noodles into the baking pan and spread out evenly.
Arrange browned pork loin slices on top.
Bake for 30 minutes or until pork is cooked through.
Serve with sides of your choice, enjoy.
Notes
Fair cost per serving based on the cost of the Bleu cheese.