Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork and Mushroom Casserole Recipe
    Lost? Site Map

    Pork and Mushroom Casserole

    Pork and Mushroom Casserole. Photo by Nif

    1/2 Photos of Pork and Mushroom Casserole

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Hedda Lettuce in Ontario's Note:

    Tender, tasty pork chops in a creamy vegetable sauce. I paired it with Carol Bullock's Greek Potatoes (Greek Potatoes) and it was a big hit. Also served green beans and sliced carrots. I omitted the salt from the chops as there was enough in the (low sodium) soup for our tastes.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4-6

    Yield:

    chops

    Units: US | Metric

    Directions:

    1. 1
      Season chops with pepper and paprika. Saute chops at low temperature in butter. Season with salt*(optional).
    2. 2
      Transfer loin chops to baking dish or casserole.
    3. 3
      Combine celery, onions, parsley flakes, mushroom soup, mushrooms and water.
    4. 4
      Pour the mushroom mixture over the pork chops.
    5. 5
      Cook convered, in 350F oven for 30 minutes.
    6. 6
      Turn chops, stir sauce and cook for another 30 minutes or until meat is no longer pink.
    7. 7
      *add optional salt after chops are browned.

    Ratings & Reviews:

    • on March 11, 2011

      55

      These chops were tasty and quite healthy. I could have probably cooked them for less time and maybe added a little more seasoning, but I really like all of the veggies and the simplicity of the recipe. I also just used a touch of olive oil to brown them. We had these on a bed of high fibre pasta. Made for Pick A Chef 2011 for my adopted chef and fellow Canadian, Hedda Lettuce in Ontario! Thanks! :)

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

      45

      Great tasting chops. The recipe doesn't say if the cover should be on or off for the second half of the oven time. I left it on and the gravy ended up being very thin, so do remove the cover for the last 30 mins. I didn't use the butter but just browned the chops in a Pam sprayed skillet. For the water I used mushroom water from the can. Made for PAC, Spring 09.

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

    Advertisement

    Nutritional Facts for Pork and Mushroom Casserole

    Serving Size: 1 (297 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 608.8
     
    Calories from Fat 339
    55%
    Total Fat 37.7 g
    58%
    Saturated Fat 13.2 g
    66%
    Cholesterol 186.0 mg
    62%
    Sodium 934.1 mg
    38%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 4.5 g
    18%
    Sugars 5.0 g
    20%
    Protein 55.4 g
    110%

    The following items or measurements are not included:

    reduced-fat reduced-sodium condensed cream of mushroom soup

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites