Category Archives: Casseroles

Pork Chops and Potato Casserole

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.


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


  1. Preheat the oven to 350º F.
  2. Generously butter a 13” X 9” X 2” baking pan.
  3. Peel and slice all the potatoes and onions– keeping the two in separate piles.
  4. Combine the sour cream, mushroom soup, salt and mustard in a 4 cup measuring cup or small bowl – set aside.
  5.  Mince the garlic.

Prepare the Pork Chops

  1. Trim fat from the pork chops and dredge in flour until coated on both sides.
  2. Heat 2 or 3 tablespoons oil in a large frying pan over medium heat.
  3. Add minced garlic to heated oil and sauté for 1 minute, stirring constantly.
  4. Add the pork chops, season with salt and pepper and cook until lightly browned.

Assemble the Casserole

  1. Layer the sliced potatoes across the bottom of the buttered baking pan.
  2. Top the potatoes with the browned pork chops.
  3. Separate onion slices into rings and arrange over the pork chops.
  4. Pour the sour cream/soup mixture over the top, spreading as evenly as possible.
  5. Cover tightly with foil and bake for 90 minutes in the preheated oven.
  6. To brown, remove the foil during the last 10 minutes of baking.
  7. Serve with a crisp green salad and warm crusty French bread and butter.

Serves 4

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Easy Chicken Divan Recipe

Easy Chicken Danvi
Image by -@amalia7 – Fotolia

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.


  • 6 ounces uncooked spaghetti (broken into thirds)
  • 2 tablespoons real butter (not margarine)
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 cups cheddar cheese, shredded (8 ounces)
  • ½ cup whole milk
  • 2 cups roasted chicken (or turkey), bite-sized pieces
  • 2 cups fresh broccoli – broken into small florets
  • (Steamed to firm- tender – do not overcook)
  • ½ cup fresh mushrooms, sliced and sautéed in 1 tablespoon butter


  1. Pre-heat oven to 350° F.
  2. Butter a 9″ X 13″ baking dish or a 2-quart casserole baking dish.
  3. Cook spaghetti according to package directions and drain well.
  4. Place 2 tablespoons butter in a heavy sauce pan.
  5. Stir in the flour and cook until mixture is smooth and bubbly (about 2 minute).
  6. Whisk in the chicken broth and cook over medium heat, stirring constantly until mixture comes to a full boil (4 to 5 minutes).
  7. Boil for 1 minute and then, remove from the heat.
  8. Stir in 1½ cups shredded cheese and milk – continue to stir until cheese is melted.
  9. Combine the spaghetti, turkey, broccoli, mushrooms and cheese mixture – stir gently to combine.
  10. Pour into the prepared baking dish and top with remaining ½ cup cheese.
  11. Bake for 25 to 30 minutes or until bubbly around the edges.
  12. Serve with chilled fresh fruit salad and warm, buttered French bread.

Servings: 6

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Cheesy Tuna Casserole – Busy Mom’s Series

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Cheesy Tuna Casserole
Image by Elizabeth Brixton

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.


  • 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



  1. Preheat oven to 375º F.
  2. Lightly butter a 2-quart baking dish; set aside.
  3. In a large saucepan cook noodles according to package directions; drain.
  4. Return noodles to pan, cover, and set aside.

Prepare the Sauce

  1. Melt ¼ cup butter in a medium-sized sauce pan over medium heat.
  2. Add sweet pepper, celery, and onion – sauté for 8 to 10 minutes or until tender, stirring occasionally.
  3. Stir in flour, mustard, salt, and black pepper.
  4. Gradually stir in milk and cook, stirring continuously, until slightly thickened and bubbly.
  5. Using a wooden spoon or rubber spatula gently fold sauce, tuna, and cheddar cheese into cooked noodles.
  6. Pour noodle mixture to the buttered baking dish.
  7. In a small bowl stir together soft bread crumbs, Parmesan cheese, and parsley; stir in melted butter.
  8. Sprinkle crumb mixture over noodle mixture.
  9. Bake, uncovered, for 25 to 30 minutes or until bubbly.

To Freeze and Serve Later

  1. Cover baking dish with plastic wrap, then with foil.
  2. Freeze for up to 1 month.
  3. TO SERVE:  Thaw in the refrigerator overnight (may still be a bit icy).
  4. Bake uncovered in preheated oven (375º F) for 65 to 75 minutes or until heated through.
  5. 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. 

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