Harvest Pork and Apple Bake

A delicious pork casserole seasoned with the flavours of Fall including cinnamon and apples.

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy celery flavour
•Made with fresh celery, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 2 cups (500 mL) uncooked broad egg noodles
  • 1 cup (250 mL) baby carrots, quartered lengthwise
  • 2 tbsp (30 mL) canola oil
  • 1 lb (454 g) boneless pork tenderloin, cut into 3/4” (2 cm) medallions
  • 2 cups (500 mL) sliced mushrooms
  • 1/2 cup (125 mL) chopped onion
  • 1 can (284 mL)  CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
  • 1/2 cup (125 mL) apple juice
  • 1 tbsp (15 mL) chopped fresh thyme leaves
  • 1/4 tsp (1 mL) ground cinnamon
  • 1/8 tsp (1 mL) ground black pepper
  • 1 red apple, unpeeled, cut into wedges


  1. Cook noodles by package directions, omitting salt and oil and adding carrots for last 2 minutes of cook time. Drain.
  2. Heat 1 tbsp (15 mL) oil at medium-high in skillet. Cook pork until browned and cooked through – about 4 minutes per side; remove pork. Reduce heat to medium. Add mushrooms and onion and cook about 5 minutes in remaining oil.
  3. Mix soup, juice, thyme, cinnamon and pepper in shallow 2 qt (2L) baking dish. Stir in noodle and mushroom mixtures. Layer in pork and apples.
  4. Bake at 350°F (180°C) for 30 minutes.

Recipe tips

For extra flavour, add 1/4cup (60 mL) raisins along with the cinnamon.

Ratings & Reviews

  • Liam G.

    February 27, 2019


    I added some rosemary a dash of worchestshire sauce and Italian seasoning. It was delicious. 10/10 will make again. I also used pork chops instead of tenderloin since I had them.

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  • Madeleine H.

    January 28, 2014

    Rating by Madeleine

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  • Ginette L.

    November 18, 2012

    Rating by Ginette

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  • Matt D.

    September 16, 2012

    Rating by Matt

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Amount Per Serving
Calories 350
Fat 11 g
Saturated Fat 2 g
Cholesterol 80 mg
Sodium 450 mg
Carbohydrate 33 g
Dietary Fibre 4 g
Protein 30 g
Calcium 4 %DV
  • Two servings of vegetables
  • Good Source of fibre
  • Excellent source of protein

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