Wednesday, October 06, 2010

Porkchop & Potato Casserole

When Wayne and I were newlyweds, I use to make 'Porkchop & Potato Casserole.' It was from the "Pioneers' Cookbook" in case anyone is interested, which was actually a wedding gift from one of our elderly bookkeepers at the CPA firm where I was working at the time. I've since lost the cookbook, but I've been craving the recipe. So I improvised and this is what I came up with:

Porkchop & Potato Casserole

1 pkg of breakfast pork chops (thin)
seasoning {salt, pepper, onion powder, and garlic powder}
oil for frying
1 can condensed cream of potato soup
4 oz. sour cream
1/4 tsp. garlic powder
1 pound of frozen hash brown potatoes
1 cup of shredded cheese
1/4 cup of Parmesan cheese

Season and fry porkchops until slightly brown. In a large bowl, combine soup, sour cream, and garlic powder. Add potatoes and cheddar cheese. Pour into a 13 x 9 baking dish and layer porkchops on top. Bake in 350 oven for 45-60 minutes. Sprinkle with cheese the last 10 minutes of baking. Serve with a vegetable {I made baked beans} or a salad and rolls. Delish!

The only difference from this recipe and the one I use to make 15 years ago is that it called for french fried onions and this recipe did not. I actually had some on hand, but forgot to add them in, so you might think about doing it.


  1. That sounds yummy!

  2. this sounds really good!!! printing out now, thank you! :)

  3. made last nite, it was delicious!!! approved by my family! :) thanks for sharing! :)