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    You are in: Home / Recipes / Creamy Pork Chops, Mushroom and Potato Casserole Recipe
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    Creamy Pork Chops, Mushroom and Potato Casserole

    Creamy Pork Chops, Mushroom and Potato Casserole. Photo by Bay Laurel

    1/3 Photos of Creamy Pork Chops, Mushroom and Potato Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    25 mins

    1 hrs 30 mins

    Kittencalskitchen's Note:

    Total comfort food! You will need 3/4-inch thick pork chops for this, make certain to slice the potatoes the same thickness as the chops to assure that both are cooked at the same time. You can use fresh mushrooms instead of canned but they will need to be sauteed firstly to release their liquid. Serve this with hot cooked buttered egg noodles and green beans!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Het oven to 325 degrees.
    2. 2
      Butter a 13 x 9-inch baking dish.
    3. 3
      Heat oil with butter in a skillet.
    4. 4
      Season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside.
    5. 5
      To the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat.
    6. 6
      Arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture.
    7. 7
      In a bowl combine the mushroom soup with sour cream, milk and Parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste.
    8. 8
      Spoon the soup mixture over the potatoes and onions.
    9. 9
      Arrange the browned chops on top.
    10. 10
      Cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender.
    11. 11
      Remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes.
    12. 12
      Let stand about 10 minutes before serving.

    Ratings & Reviews:

    • on July 07, 2007

      45

      We loved this dish! My DH ate it up and was delighted there would be leftovers. I didn't have cream of mushroom soup so I used one cream of celery and one cream of chicken and it was delicious. I also added a touch of dry mustard and some cayenne pepper to step 7. It didn't need the noodles - we ate it on its own merits :) Thank you for a keeper recipe. Pure comfort food!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2012

      45

      One of my FAVORITES! Just throw on some green beans with it and it's YUMMY! The only thing is... it does not smell well cold (left over the next day) at all but the left overs taste just as yummy once hot!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2009

      55

      I love pork and this recipe was no exception. I had to cut the recipe in half which i am thankful because I couldn't stop eating it. I added chopped bell beppers and celery seeds since I didnt have any celery, I would make this again. Thanks for posting Kittencal!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Creamy Pork Chops, Mushroom and Potato Casserole

    Serving Size: 1 (572 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1013.9
     
    Calories from Fat 502
    49%
    Total Fat 55.8 g
    85%
    Saturated Fat 25.5 g
    127%
    Cholesterol 248.8 mg
    82%
    Sodium 1215.7 mg
    50%
    Total Carbohydrate 51.9 g
    17%
    Dietary Fiber 5.9 g
    23%
    Sugars 7.3 g
    29%
    Protein 75.0 g
    150%

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