Yield: 6 servings
|1 can||Cream of celery soup|
|½ cup||Sour cream|
|24 ounces||Potatoes O'Brien; thawed|
|½ cup||Onions; chopped|
|1 cup||Cheddar cheese; shredded|
|1 cup||Frozen onions rings; chopped|
Preheat oven to 350. Fry or bake onion rings until extra crispy.
Cool and chop. Set aside. In a large skillet, heat oil, brown pork chops and drain. Sprinkle pork chops with seasoned salt and set aside. In large bowl combine soup, milk, sour cream, pepper and ½ tsp seasoned salt. Stir in potatoes, ½ cup cheddar cheese, chopped onion and half the chopped onion rings. Spoon mixture into 9 x 13 dish. Arrange chops on top. Bake covered for 35-40 minutes until chops are done. Top with cheese and remaining chopped onion rings.
Bake 5 additional minutes. Submitted By MEG ANTCZAK On 03-06-95