|
Porkchops (as many as you need)
Can of Cream of Mushroom soup
(condensed - 10 and 3/4 oz)
Can of Cream of Celery soup (same as above)
Can of sliced potatoes (15 oz.)
Can of green beans (14.5 oz)
Some chopped onion
a little oil
salt & pepper if you like
1.Brown porkchops in some oil with some chopped onions
- just so the pork is cooked (white) all the way through (season to taste).
2.Mixed the other stuff (soups, potatoes, beans) in a caserole dish.
3.Add porkchops (and onions) after you cook them (push them under the mixture).
4.Bake covered at 350 for an hour.
5.Eat up!! (Tastes good with those Pilsbury Biscuits or Crescent rolls you just pop in the oven - add a glass of
milk and you've got the 4 food groups!)
Tips:I use the thin sliced boneless porkchops - fast cooking.My mom
uses peas instead of green beans (I don't like peas).Use whatever vegetables you want - fresh or canned. You can
use chicken instead of pork if you like. (or both - whatever is your fancy!)
It is only my husband and I, if you have a large family, you may need
more than one can of soup each - I'm not sure - how big is your dish?
This even tastes good as leftovers!!
|
