Pork Chops and Potato Casserole is a busy mom’s dream. This creamy, hearty dish goes together in about 20 minutes and bakes for 90 minutes while you sit back, relax, and enjoy your family as dinner cooks.
INGREDIENTS
The Pork Chops
4 loin or shoulder pork chops
All purpose flour
1 large clove garlic, minced
Salt and pepper
Vegetable oil
The Vegetables and Sauce
4 large potatoes, peeled and thinly sliced
2 large onions, peeled and thinly sliced
1½ cup sour cream
1 can cream of mushroom soup
½ teaspoon dry mustard
1½ teaspoon salt
DIRECTIONS
Preheat the oven to 350º F.
Generously butter a 13” X 9” X 2” baking pan.
Peel and slice all the potatoes and onions– keeping the two in separate piles.
Combine the sour cream, mushroom soup, salt and mustard in a 4 cup measuring cup or small bowl – set aside.
Mince the garlic.
Prepare the Pork Chops
Trim fat from the pork chops and dredge in flour until coated on both sides.
Heat 2 or 3 tablespoons oil in a large frying pan over medium heat.
Add minced garlic to heated oil and sauté for 1 minute, stirring constantly.
Add the pork chops, season with salt and pepper and cook until lightly browned.
Assemble the Casserole
Layer the sliced potatoes across the bottom of the buttered baking pan.
Top the potatoes with the browned pork chops.
Separate onion slices into rings and arrange over the pork chops.
Pour the sour cream/soup mixture over the top, spreading as evenly as possible.
Cover tightly with foil and bake for 90 minutes in the preheated oven.
To brown, remove the foil during the last 10 minutes of baking.
Serve with a crisp green salad and warm crusty French bread and butter.
This Easy Chicken Divan recipe is made with turkey, broccoli, pasta and cheese combined to make this simplified version of a classic main dish and one of my family’s favorites.
Cheesy Tuna Casserole is the perfect family supper as the days get shorter and the weather grows cooler. After a long, tiring day at work and school, this comfort food will be enjoyed by all.
INGREDIENTS
3 cups egg noodles
¼ cup butter (do not use margarine)
1 cup chopped red sweet pepper
1 cup chopped celery (~2 stalks)
¼ cup yellow onion, finely diced
¼ cup all-purpose flour
1 – 2 tablespoons Dijon-style mustard
½ teaspoon salt
¼ teaspoon ground black pepper
2¼ cups milk
1 can (12 oz) chunk white tuna (water pack), drained and broken into chunks; two 5-ounce pouches chunk light tuna in water, drained; or two 6-ounce cans skinless, boneless salmon, drained
1 cup cubed cheddar cheese
½ cup soft bread crumbs
¼ cup freshly grated Parmesan cheese (1 ounce)
1 tablespoon fresh parsley, snipped or minced
1 tablespoon butter, melted
DIRECTIONS
Preheat oven to 375º F.
Lightly butter a 2-quart baking dish; set aside.
In a large saucepan cook noodles according to package directions; drain.
Return noodles to pan, cover, and set aside.
Prepare the Sauce
Melt ¼ cup butter in a medium-sized sauce pan over medium heat.
Add sweet pepper, celery, and onion – sauté for 8 to 10 minutes or until tender, stirring occasionally.
Stir in flour, mustard, salt, and black pepper.
Gradually stir in milk and cook, stirring continuously, until slightly thickened and bubbly.
Using a wooden spoon or rubber spatula gently fold sauce, tuna, and cheddar cheese into cooked noodles.
Pour noodle mixture to the buttered baking dish.
In a small bowl stir together soft bread crumbs, Parmesan cheese, and parsley; stir in melted butter.
Sprinkle crumb mixture over noodle mixture.
Bake, uncovered, for 25 to 30 minutes or until bubbly.
To Freeze and Serve Later
Cover baking dish with plastic wrap, then with foil.
Freeze for up to 1 month.
TO SERVE: Thaw in the refrigerator overnight (may still be a bit icy).
Bake uncovered in preheated oven (375º F) for 65 to 75 minutes or until heated through.
Let stand for 5 minutes before serving.
NOTE: Can be made with other types of pasta, experiment and find the one your family enjoys the most.
