Recipe of the day October 22 - Easy Casseroles

17 years ago

Creamy Potato Pork Chop Bake

1 tablespoon vegetable oil

6 pork chops

1 10.5 ounce can condensed cream of mushroom soup

1/2 cup milk

1/2 cup sour cream

salt and pepper to taste

1 24 ounce package frozen hashbrown potatoes, thawed

1 cup shredded Cheddar cheese

1 1/2 cups canned French fried onions

Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling.

Meanwhile, preheat oven to 350F/175C. In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9 x 13 inch baking dish.

Arrange pork chops over potato mixture. Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160F/70C.

Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes. Makes 6 servings.

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Comments (7)

Mystical Manns
17 years ago
Oh, that sounds yummy! I'll be saving this one ....

thanks!
angelaid
17 years ago
Doesn't get any easier than the No Peek Casserole. Don't know how many years I've been making this now...

No Peek Casserole

From Anne @ The KT Recipe Exchange This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal.

No Peek Casserole
2 lbs stew meat (I use 3 lbs)
1 can Campbell's Chicken Mushroom Soup
1/2 cup Ginger Ale
1 pkg Lipton Onion Soup Mix
1 4 oz jar mushrooms, drained (optional)

Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potatoes. The smell as it's cooking is WONDERFUL
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This is one from my blog that I've made twice (if I make something more than once, that means I REALLY liked it.) Chicken-and-Rice Bake 3 to 4 boneless chicken breasts halves, rinsed and patted dry 1 Â½ cups chicken broth I used low-sodium Â½ teaspoon seasoned salt dash ground black pepper 4 tablespoons butter Â½ cup chopped celery 1 medium onion, chopped 4 tablespoons all-purpose flour 1 cup milk salt and pepper to taste 2 Â½ cups cooked rice (I used brown rice, over 3 cups - I didn't measure) 1 cup fresh bread crumbs (I used whole-grain white bread) 2 tablespoons melted butter 1. Place the chicken breasts in a saucepan with the chicken broth, seasoned salt, and a dash of pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, until cooked through. With a slotted spoon, remove the chicken breasts to a plate. Cover loosely with foil and let cool. 2. Heat oven to 350 degrees. 3. Strain the broth into a large cup or small bowl; set aside. In the same saucepan, melt the butter. Over medium-low heat, sautÃ© the chopped celery and onion until tender. Stir in the flour until well blended. Gradually stir in the reserved chicken broth and milk. Cook the sauce, stirring constantly, until thickened and bubbly. Taste and add salt and pepper, as needed. 4. Chop the cooled chicken into bite-size pieces. Add the chicken to the sauce mixture along with the cooked rice. Spoon the chicken and rice mixture into a 2-quart casserole dish. 5. Toss bread crumbs with melted butter; sprinkle over the casserole. Bake for 30 to 40 minutes, or until hot and bubbly, and bread crumbs are lightly browned. Here is a link that might be useful: Chicken-and-Rice Bake
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glenda_al
17 years ago
I've posted this one before but it is absolutely delicious!

Sandra Lee's Gnocchi gargonzola chicken **This is my changed rendition
1 pound potato gnocchi **I buy the boxed at Publix
1 pkg Knorr's three cheese sauce mix
2 cups milk
3 garlic cloves jarred crushed not minced
6 ounces Gorgonzola crumbles
1 store-bought roasted chicken (approximately 2 pounds), shredded
2 tablespoons chopped fresh parsley leaves

To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.

Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.
jayokie
17 years ago
Both of these sound good. Now I need to wait for a cold
day to justify heating the oven for 3 hours :-) This
and a vegetable or salad & hot rolls. MMmmm sounds good!
Thanks for posting.
tobygirl
17 years ago
Here's a good one I like to bring to family get-togethers.

GOULASH

1 lb. ground beef
1 onion chopped
1 green pepper diced
12 oz. macaroni cooked
1 can diced tomatoes
1 can tomato soup
1 can cream of mushroom soup
1 cup taco sauce
2 T. ketchup

Brown ground beef, onion and green pepper. Add all remaining ingredients, stir to combine; heat and serve.
gwanny2three
17 years ago
Not sure if I got this here or not but it's a good one....

CHILI RELLENO CASSEROLE
6 eggs, beaten
3 c. (24 oz.) cottage cheese
3/4 c. finely crushed Ritz crackers
1 (4 oz.) can Ortega chilies, drained and chopped
3/4 c. cheddar cheese, shredded
3/4 c. Jack cheese, shredded
Combine eggs, cottage cheese, cracker crumbs and chilies and half the cheeses. Pour into 10 x 6 x 2 baking dish. Bake in 350 degree oven, 45 minutes or until set. Remove from oven. Sprinkle remaining cheese over top. Bake 2 or 3 minutes more.
Marcia Thornley
17 years ago
Easy Beef & Cabbage

1 lb ground beef, browned
4 cups chopped, blanched cabbage
1 can cream of mushroom soup
1 can sliced mushrooms
Buttered Saltine crackers broken up
Mix first 4 ingredients together in a casserole dish. Sprinkle broken, buttered crackers on top.
Bake at 350 until bubbly and cabbage is tender.
This is sooo easy and sooo good!

DH loves this with a nice loaf of fresh crusty bread.

Recipe of the day October 22 - Easy Casseroles

Comments (7)

Mystical Manns

angelaid

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glenda_al

jayokie

tobygirl

gwanny2three

Marcia Thornley

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