This recipe is a spinoff of the perenially popular green bean casserole.  For not a lot of money you can feed a family a meal that is filling and delicious.  I can’t tell you how many times my own mother made this when the pantry was getting a little lean and the wallet a little thin. We thought we were dining like rich folk.Essentially, I just threw together ingredients for a green bean casserole, added sliced potatoes, and a couple of chops, a small can of mushrooms (fresh is so much better if you have them!), some sourcream, and baked.  For the two of us, I used only two chopsyou can easily add more chops. This made a generous amount of casserole, which we enjoyed as a leftover.


  • 4 boneless pork chops
  • 2 C. cooked rice
  • 1 10.5 oz. can cream of mushroom soup
  • 1 C. frozen peas and carrots, thawed
  • 1/4 C. milk
  • 1/2 C. French Fried Onions
  • 1/2 C. grated cheddar cheese
  • pinch of salt
  • my house seasoning mix – see below
  • my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)
  • 1 T. olive oil


In a bowl, combine rice, soup, milk, peas and carrots, 1/4 of the fried onions, 1/4 of the cheese and a pinch of salt. Pour into a well greased 9×9 pan. Heat the oil in a skillet, season the chops with the house seasoning (garlic powder, onion powder and pepper). Fry each chop a minute or 2 on each side to get a little brown. Remove and place on top of the rice. Cover with foil and bake for 25 min. Uncover and top with remaining cheese and fried onions …

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