CREAMY PORK CHOPS, MUSHROOM AND POTATO CASSEROLE RECIPE ...
Total comfort food! You will need 3/4-inch thick pork chops for this, make certain to slice the potatoes the same thickness as the chops to assure that both are cooked at the same time. You can use fresh mushrooms instead of canned but they will need to be sauteed firstly to release their liquid. Serve this with hot cooked buttered egg noodles and green beans!
Total Time 1 hours 55 minutes
Prep Time 25 minutes
Cook Time 1 hours 30 minutes
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Het oven to 325 degrees.
- Butter a 13 x 9-inch baking dish.
- Heat oil with butter in a skillet.
- Season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside.
- To the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat.
- Arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture.
- In a bowl combine the mushroom soup with sour cream, milk and Parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste.
- Spoon the soup mixture over the potatoes and onions.
- Arrange the browned chops on top.
- Cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender.
- Remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes.
- Let stand about 10 minutes before serving.
Nutrition Facts : Calories 1014, FatContent 55.9, SaturatedFatContent 25.5, CholesterolContent 248.9, SodiumContent 1215.8, CarbohydrateContent 52, FiberContent 5.9, SugarContent 7.3, ProteinContent 75.1
POTATO AND CABBAGE CASSEROLE RECIPE: HOW TO MAKE IT
I have fond memories of Mom making this home-style supper in our farmhouse kitchen. The mild cabbage flavor appeals to everyone. - Nancy Mathiowetz, Hector, Minnesota.
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 55 minutes
Prep Time 25 minutes
Cook Time 01 hours 30 minutes
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.
Nutrition Facts : Calories 228 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 677mg sodium, CarbohydrateContent 27g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 13g protein.
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