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Pork Chop Casserole Recipe

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

Added: Friday, November 30, 2007


6 Pork loin chops 1/2" thick
1 Can Cream of mushroom soup
1 4oz Can Mushroom stems/pieces
3/4 C Water
1/2 t Sage, dried leaves
2 16oz Cans Green beans
2 T Parsley

Herb Dumplings
1 1/2 C Bisquick mix
1/2 C Milk
3/4 t Sage, dried leaves
1/2 t Celery seed

Brown chops on both sides, season if desired in hot skillet. Remove chops from skillet.

Heat soup in skillet over low heat, stirring constantly until smooth and browned.

Stir in mushrooms with liquid, water and sage.

Place chops in an overnproof dish and put green beans on top of chops, pour cooked soup over all.

Cover and bake in 350 degree oven about 1 hour.

Increase oven temperature to 425 degrees.

Prepare herb dumplings. Mix bisquick with milk, dried sage leave and celerly seed until sof dough forms. Drop by 6 spoonfuls onto pork chops. Sprinkle with parsley.

This is good with sourkraut as the vegetable.
Bake uncovered until dumplings are light brown, about 15 minutes.


Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes 1 hour




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