Pork Chop and Potato Bake
by Bobbie Honaker
serves: 6
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Pork Chop and Potato cassarole |
| Ingredients: |
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6 Med |
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Pork Chops |
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1 Dash |
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Durkee Seasoning Salt |
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1 Can |
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Cream of Celery Soup |
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1/2 Cup |
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Milk |
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1/2 Cup |
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Sour Cream |
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1/4 tsp |
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Black Pepper |
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1 pkg 24 oz |
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Hashbrowns |
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1 Cup |
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Shredded Cheddar Cheese |
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1 Cup |
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French Fried Onions, Durkee |
| Directions: |
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Preheat oven to 350 degrees. Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt, set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in thawed hash brown potatoes, 1/2 the cheese and 1/2 French fried onion. Spoon mixture into 9 x 13 inch baking dish. Arrange pork chops over potatoes. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions. Bake uncovered for 5 minutes more. 6 servings.
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