Pork Chop and Hash Brown Casserole

The Other Ingredients

The Potato Mixture

Yes, I have a slight Six Sister's Stuff obsession.
But, they share good, easy eats.  So, what's a busy mom to do except make some of their recipes for dinner!

I was reading my blogs and I saw this recipe for a Pork Chop and Hash Brown Casserole.

This recipe will feed up to 6 people.  It directly correlates to the number of boneless pork chops that you have.  If you have 5 chops, like I had, don't try to feed 6 people.  I was worried about cooking with Cream of Celery soup.  I am not opposed to the "cream of" soups.  I am just not the biggest fan of celery flavored foods and I seldom eat cooked celery.  I am happy to report that the Cream of Celery works great in this dish.  I loved it.  I added the dried onions because my husband and I love cooked onions.  If your family doesn't skip them.  Don't skip the French Fried onions, though.  Nom Nom Nom.

All you need is:
4-6 boneless pork chops
1 Tbs. vegetable oil
Seasoned salt, to taste
1 (10.5 oz.) can condensed cream of celery soup
1/2 cup milk

Before Cooking in the Oven

1/2 cup sour cream
1/4 tsp. pepper
4 Tbs. butter, melted
1/2 tsp. garlic powder
4 Tbs. dried onions
1 (32 ounce) bag frozen hash brown potatoes
1+ cup shredded cheddar cheese, divided
6 oz. French's French Fried onions, divided



Here are my instructions:

The toughest part of this recipe is when you have to stir all of the other ingredients into the hash brown potatoes!  32 ounces makes for a lot of potatoes!

Spray a 9x13 casserole dish with non-stick spray like Pam.

Pre-heat the oven to 350 degrees F.  Then, brown the pork chops in a skillet using the vegetable oil.  Once browned, sprinkle them with seasoned salt and pepper.

In a BIG bowl, pour the hash browns in and break them up with a wooden spoon. 

In another bowl, mix the cream of celery soup, the sour cream, the onions, milk, pepper, butter, garlic powder, 1/2 of the cheese and 1/2 of the fried onions.

Pour the mixture into the casserole dish and top with the pork.

Bake this uncovered for 40 minutes.

Remove the casserole from the oven and top with the remaining 1/2 of the cheese and the fried onions.  Cook for just another 5 minutes then it's ready to eat.