You are really going to enjoy serving this hash browns and pork chops casserole to your friends and family. I like to think of this as a one-pan-meal because you basically have everything that you need to meet your food group recommendations. Add a side of applesauce and there you have it! Dinnertime is always best celebrated around the table with a hot and hearty casserole such as this. Give it a shot sometime soon!
That’s what I love most about this recipe. Chances are, you’ll have most of the ingredients in your freezer and pantry. No extra shopping trips!
1 tbs Wesson vegetable oil
4 pork chops
1 (10.75 ounce) can condensed Campbell’s cream of chicken or mushroom soup
1/2 cup TruMoo milk
1/2 cup Daisy sour cream
Morton salt and pepper to taste
1 (20 ounce) package Ore-Ida frozen hash brown potatoes, thawed
1 cup Kraft shredded cheddar cheese
1 1/2 cups French’s French-fried onions, divided
Preheat oven to 350 degrees F
Heat oil in a large skillet over medium-high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper towel.
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 9×13 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 160 degrees F. Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.
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Quick Tip: Serve this bake with a steamed veggie and buttered bread.