Pork Chop Casserole II

Crystal Hatfield 0

"This is a simple and filling dish that's easy to prepare. Let the oven do all the work for you. I like to use spirals for the pasta."

Ingredients 1 h 20 m {{adjustedServings}} servings 935 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 935 kcal
  • 47%
  • Fat:
  • 58.2 g
  • 90%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 51.1 g
  • 102%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 2274 mg
  • 91%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Fill a large saucepan halfway with water and bring to a boil over high heat. Add the pork and boil for 7 to 10 minutes. While this is cooking, place the rice cereal squares, seasoned salt, garlic powder and onion powder in a resealable plastic bag and crush the cereal to crumbs; set aside.
  3. Place the pork, mushroom soup, green beans, mayonnaise, pasta and 1 cup of the cheese into a 9x13 inch baking dish. Mix this well, then cover with the remaining cheese. Top off with the crushed cereal mixture, covering everything completely.
  4. Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until heated throughout.
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Reviews 15

  1. 20 Ratings


Wonderful! Everyone loved it, even the mom who doesn't eat pork. I was very impressed with this dish. Next time I would add more cheese but that is just us!


This was a hit. I made it for my husband and my in-laws and they all really liked it. My mother-in-law is an excellent cook, by the way, so I take notice when she likes something. I followed the recipe almost exactly...my cans of cream of mushroom soup were already seasoned with roasted garlic and so I just left out the garlic powder. And I did drain the green beans...the recipe doesn't mention that part, which might be helpful for a new cook. Like another reviewer, I had never boiled pork before and it worked great. I used whole wheat rotini. All the different textures and tastes were great. Serving size above is listed as 5, I think it would serve at least 8. We had lots of leftovers. (My side dishes were honeyed carrots and kiwi fruit.) I froze some of the leftover casserole...we'll see how it does reheated. Picky little kids who don't like their foods mixed and sauced, like mine, might enjoy ingredients from this recipe set aside and kept separate for them: pasta, cheese, green beans, small pork bites, rice krispies. Then at least they are learning to eat the same foods the adults are.

K.C. Williams

I just made this for dinner tonight and have to say that I came back and added it to my recipe box! I normally make Caramel Apple Pork Chops whenever we have pork, but we were looking for something different this time. Since we were in a time crunch I had to make do with what I had on hand. My changes were: - Used a "family size" can of cream of chicken soup (26oz) and omitted the mayo. - Added a can of corn in place of the green beans - Only had 4 pork chops on hand - Used egg noodles instead of rotini but upped the amount to 2 cups The result was wonderfully bubbly, lightly crispy on top, and a little too salty for our tastes. I know pork is salty to begin with, but I think it was the cream of chicken that was the real culprit. Next time I'll cut the pork into even smaller pieces and increase the noodles to at least 3 cups. Adding some diced potatoes would add another dimension and combat the saltiness. I think this is a very versatile recipe that lets the user play with ingredients based on what's available. Thanks for sharing!