Hashbrown-Pork Chop Casserole

Gooseberry Patch
Hashbrown-Pork Chop CasseroleRecipe
Oxmoor House
Serve a quick vegetable like steamed corn or broccoli along with these chops for a flavorful weeknight meal.
Serves 5


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5 bone-in pork chops
1 tablespoon oil
1 cup sour cream
1 (10 3/4-oz.) can cream of celery soup
1/2 cup milk
1 (32-oz.) pkg. frozen shredded hasbrowns, 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 13"x9" baking pan and sprinkle with cheese. Top with pork chops.

Bake, uncovered, at 375° for 45 to 50 minutes or until heated through and pork chops are fully cooked.

Created date

December 2011