Frank's Recipes! Pork Chop Casserole

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Pork Chop Casserole

4 to 6 Center Cut or Butterflied Pork Chops
1 14-oz. package Instant Hashbrowns (dried)
1 Cream of Celery Soup (or Cream of Mushroom Soup)
1 Cup Sour Cream
1 Cup of Milk
1 Cup of Cheddar Cheese, shredded
1 Cup of Durkee French Onions

Serves 4 or 5

Pre-heat oven to 350-F degrees. Brown pork chops in a skillet over medium heat setting, or in a baking pan under the broiler of the oven.

While Pork Chops are browning, mix the instant hashbrowns, soup, sour cream, and milk in large bowl. Add 1/2 cup of the cheddar cheese and 1/2 cup of the Durkee French onions to the mixture and blend again. Pour mixture into an ungreased 9-inch by 12-inch baking pan.

Place the browned pork chops on top of the hashbrown mixture and cover the baking pan with foil. Bake the casserole for 1 hour.

Remove the pan from of oven and remove the foil. Sprinkle the top of the casserole with the remaining 1/2 cup of shredded cheddar cheese and the remaining 1/2 cup of Durkee French onions. Bake, uncovered, for another 15 minutes. Serve warm.