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Pork Chops Casserole Recipe

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This recipe for Pork Chops Casserole, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Perkins
Added: Sunday, August 5, 2007


6 thin pork chops (breakfast cut)
vegetable oil
seasoned salt
1 can cream of chicken soup (or cream of mushroom or cream of celery)
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon ground black pepper
1 bag (2#) frozen hash brown potatoes
1 cup shredded cheddar cheese
1 can French fried onion rings

Heat small amount of oil in a large skillet; brown chops on both sides. Sprinkle chops with the seasoned salt and set aside. In a large bowl, combine soup, milk, sour cream, pepper, and 1/2 teaspoon of seasoned salt.
Stir in thawed potatoes, 1/2 cup of the shredded cheese, and 1/2 can of the French fried onions. Spoon mixture into a lightly greased 13x9x2 inch baking dish. Arrange pork chops on the top of the potatoes. Cover with foil and bake at 350* for 1 1/2 hours. Remove foil, add remaining shredded cheese and French fried onions and bake for 5-10 minutes longer.
serves 6.




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