"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Chop Casserole Recipe

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This recipe for Pork Chop Casserole, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheryl Hanson, wife of Bill Hanson
Added: Thursday, April 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
6 boneless pork chops
1 (16 ounce) package tater tots
1 (15.5 ounce) can French-style green beans, drained
1 (10.75 ounce) can condensed cream of celery soup
3/4 cup sour cream
salt and pepper to taste

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops, reserving pan dripping.
Arrange tater tots in a single layer in the prepared baking dish. Layer green beans over the tater tots. Place browned chops over the beans. In a bowl, mix reserved pan drippings, cream of celery soup, sour cream, salt, and pepper. Pour evenly over chops.
Cover dish with foil, and bake casserole 30 minutes in the preheated oven, or until pork chops are done.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr

 

 

 

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