04/15/2013 Hashbrown-Pork Chop Casserole

Hashbrown-Pork Chop Casserole

5-6 Pork Chops

1 Tbsp. oil

1 cup sour cream

10¾ oz. can cream of celery soup

½ cup milk

32 oz. pkg. frozen shredded hashbrowns, thawed

1 cup onion, chopped

1 cup shredded cheddar cheese                         

In a large skillet over medium heat, brown pork chops on both sides in oil. Set aside.

Combine sour cream, soup and milk in a large bowl; stir in hashbrowns and onion. Spread sour cream mixture in an ungreased 9 x 13 baking pan and sprinkle with cheese. Top with pork chops.

Bake, uncovered, at 375 degrees for 45 to 50 minutes until heated through and pork chops are fully cooked.