Pat’s Pork Chop Casserole

Serves: 7
Total Calories: 456


1 cup uncooked rice
3 tablespoons butter or margarine
2 Granny Smith apples
8 boneless pork chops
1 large white onion, sliced in thin rings
1/2 pound fresh mushrooms, sliced
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can cream of celery soup
parsley for garnish


Cook rice according to package directions; place in 9x13-inch casserole that has been sprayed with nonstick spray. Dot top of rice with butter. Core apples and slice in 1/2-inch slices. Arrange the apples on top of the rice. Trim chops of all visible fat and place them on top of the apples. Place onion rings on top of the chops, then add the mushrooms. Finally, combine the 2 cans of cream soup and pour over all. Cover. Bake in 375° oven for 45 minutes; remove cover, and continue baking until top has started to brown, usually about 30 minutes. Garnish with parsley. Good served with baked tomatoes.

Nutritional Facts:

Serves: 7
Total Calories: 456
Calories from Fat: 184

This Pat’s Pork Chop Casserole recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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