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Pork Chop Potato Casserole Recipe

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

Mary Williams
Added: Monday, November 26, 2007


8 pork chops (1/2 inch thick)
1 teaspoon salt
1 tablespoon vegetable oil
1 can cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 package frozen shredded hash browns, thawed
1 cup shredded cheddar cheese, divided
1 can (2.8oz.) french fried onions, divided

Sprinkle pork chops with seasoned salt. In a skillet, brown
chops on both sides in oil. In a large bowl, combine the soup,
milk, sour cream, salt and pepper; stir in hashbrowns, 3/4 cup
cheese, and half of the onions. Spread into a greased 9x13
pan. Arrange pork chops on top. Cover and bake at 350 for
40 minutes or until done. Uncover; sprinkle with the remaining
cheese and onions. Bake, uncovered, 5-10 minutes longer or
until potatoes are tender, cheese is melted and meat juices
run clear.
Yield: 8 servings




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