Pork chop casserole 1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Pork chops; boneless | |
| 1 | teaspoon | Dill weed; crumbled |
| Salt and pepper; to taste | ||
| 2 | tablespoons | Peanut oil |
| 6 | cups | Potatoes; thinly sliced |
| 1 | can | Cream of mushroom soup; Family size |
| 2 | cups | Sargento 6 Cheese Italian blend |
| 1 | cup | Sour cream |
| ½ | cup | Water |
| ½ | teaspoon | Dried dill weed |
| 2 | cups | Sharp cheddar cheese; grated |
Directions
Preheat oven to 375 degrees.
Brown pork chops seasoned with dill weed, salt and pepper in oil.
Place chops in a baking dish. Top with potatoes.
Combine other ingredients, except cheddar cheese, and pour over potatoes.
Bake for 1½ hours or until pork chops are tender.
Sprinkle cheddar cheese over the top and return to oven to melt and brown cheese. About 5 minutes to melt and 5 minutes under boiler to brown cheese.
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 17, 1998