Email to AnnK      

Recipe Categories: AnnK's HOME PAGEAPPETIZERS BeefandVenison BEVERAGES BREAD CAKESandPIES ChickenPoultry COOKIES CROCKPOT DESSERTS EggsCheeseBreakfast FISHandSEAFOOD FRUIT GroundBeef HAMandPORK HealthyRecipes JAMSandJELLIES Lamb PASTA PiesandPastries PRESERVES RICE SALADandDRESSING SaucesRubsButters SOUPSandSTEWS VEGETABLES VEGETARIAN

Pork Chop Casserole

I'm trying to get away from canned creamed soups, but this is one recipe my family insists on keeping. I suppose it could be replicated with either a white sauce or sour cream, but why bother when this is what we like?

This must be done with FRESH green beans. We save it for summer.





List of Ingredients



• 6-8 pork chops, about 3/4-inch thick
  
• 6-8 medium potatoes, slice as for scalloped potatoes, peeled if desired
  
• 2 large onions, slice 1/4-inch thick
  
• 2 pounds stringbeans, snapped and parboiled and drained
  
• American cheese slices (1 per chop) or 2 cups shredded cheddar
  
• 1 can cream of mushroom soup
  
• 1 can cream of chicken soup
  
• 1/2 cup milk
  






Instructions



1. Combine soups and milk. Set aside. Butter a large, deep baking dish.
   
2. Place potato slices in bottom of baking dish. Spread onion slices on top. Pour about half of the soup mixture over onions
   
3. Add parboiled stringbeans. Spread cheese on top of beans. Place chops on top of cheese. Add remaining soup.
   
4. Cover and bake at 350 degrees for about 2 hours. Uncover and bake 30 minutes more.
   






Final Comments


Oven temperature made need to be lowered.

This may also be done in a crockpot. Start on HIGH for 1-2 hours. Reduce heat to LOW and cook 4-5 more hours.