Pork Chop Potato Casserole


  • 8 pork chops, 1/2 inch thick
  • 1 tsp. seasoned salt
  • 1 Tbsp. vegetable oil
  • 1 can cream of celery soup, undiluted
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  • 2/3 cup milk
  • 1/2 cup sour cream
  • 1 pkg. frozen, shredded hash brown potatoes (25oz. pkg.)
  • 1 cup shredded cheddar cheese, divided
  • 1 cup French fried onions, divided
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


Sprinkle pork chops with seasoning salt. In skillet, brown chops on both sides in oil. In large bowl, combine soup, milk, sour cream, salt and pepper. Stir in hash browns, 3/4 cup cheese and half the onions. Spread into 9x13 pan sprayed with non-stick cooking spray. Arrange pork chops on top. Cover and bake at 350 F for 40 minutes. Uncover; sprinkle with remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and juices run clear. 8 servings.

By Robin from Washington, IA


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