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.