Pork Chop Casserole III

Pork Chop Casserole III

57
FRZZLD_1 0

"Creamy rice and vegetable pork dish, quick to prepare and sure to please. There are an unlimited number of variations on this, and leftover rice can serve as a side dish later in the week!"

Ingredients

1 h 10 m {{adjustedServings}} servings 394 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 1305 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rice in the bottom of a 9x13 inch baking dish. Sprinkle contents of dried onion soup mix over rice. Mix mushroom soup with water, and pour over rice. Arrange the bell pepper and onion slices over soup and rice mixture. Place pork chops on top of pepper and onions. Cover the dish with a lid or aluminum foil.
  3. Bake for 1 hour in the preheated oven, until pork chops are very tender, and rice is fully cooked.
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Reviews

57
  1. 75 Ratings

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This recipe was very yummy and super easy! Only thing I would watch...which I caught on the first attempt at this...check the rice after a while in the oven and you might have to 'lift' with a ...

Loved it. I did some different things though. I added a red bell pepper for more color, plus the green bell pepper and instead of slicing it, I diced them into 1 inch pieces. I sauted them along...

excellent. I used brown rice, just cook about 10 minutes longer.