Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Pork Chop Casserole




Source of Recipe


Posted by Imp at Mimi’s Cyber-Kitchen 5/29/99.


List of Ingredients




6 pork loin chops (1/2-inch thick)
1 Tblsp. vegetable oil
1 can condensed cream of mushroom soup (10-3/4 oz.)
1/2 cup milk
1/2 cup sour cream
1/4 tsp. pepper
1 cup cheddar cheese, shredded
1 cup (2.8 oz.) french-fried onions, divided
1 (24 oz.) pkg. frozen Hash Brown O'Brien potatoes, thawed
1/2 tsp. seasoned salt


Recipe



In a skillet over medium-high heat, brown pork chops in oil; set aside. Combine soup, milk, sour cream, pepper, 1/2 cup cheese and 1/2 cup french-fried onions; fold in potatoes. Spread in a greased 13- x 9- x 2-inch baking dish. Arrange chops on top; sprinkle with seasoning salt. Cover and bake at 350° F. for 40-45 minutes or until pork is tender. Uncover; sprinkle with the remaining cheese and french fried onions. Return to oven for 5-10 minutes until cheese is melted.