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Pork Chop Casserole

This casserole is perfect for a winter dinner. Condensed cream of mushroom soup, milk, sour cream, salt and pepper are mixed together in a bowl. Then hash browns, cheddar cheese and French-fried onions are stirred in before spreading the potato mixture into a baking dish. Seasoned pork chops are browned and placed on top of the potato mixture. The dish is covered in foil and baked for 40 minutes. Next more cheese and French-fried onions are sprinkled on top and baked until the cheese is melted.
Course Entree
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 people

Ingredients

Pork Chops

  • 1 tbsp vegetable oil
  • 6 boneless pork chops
  • 1 tsp seasoned salt

Hash Brown Mixture

  • 1 can (10.5 oz) condensed cream of mushroom soup
  • ⅔ cup milk
  • ½ cup sour cream
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 package (16 oz) frozen hash brown potatoes, thawed
  • 1 cup shredded cheddar cheese divided
  • 1 can (6 oz) French-fried onions, divided

Instructions

  1. Preheat oven to 350 F.

Pork chops

  1. Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt.
  2. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork to a plate lined with paper towels to drain.

Hash Brown Mixture

  1. Mix condensed cream of mushroom soup, milk, sour cream, salt and pepper in a bowl. Fold hash brown potatoes, ¾ cup cheddar cheese and ¾ of the French-fried onions into the soup mixture.
  2. Spread potato mixture into 9x13 baking pan that has been sprayed with non-stick cooking spray.
  3. Arrange pork chops on top of the potatoes. Cover the dish with foil.
  4. Bake for 40 minutes.
  5. Remove the foil and cover pork chops with remaining ¼ cup cheese and remaining French-fried onions.
  6. Place casserole dish back into the oven until the cheese melts about 5 minutes. Pork chops should reach an internal temperature of 145 F.
  7. Serve immediately.