Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, campbell cream of mushroom soup, carrots, cheddar cheese, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, French's, frozen peas, Gold Medal flour, granulated sugar, Green Giant, Hershey, house seasoning mix, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pork chops, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, uncle ben rice, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Pork chops usually don’t show up in a casserole. But this one has them and will quickly become a favorite with the family. It’s easy to put together and tastes delicious.
This would be the perfect casserole to serve on a cold winter night. But you don’t have to wait for winter. This will also work any other time of the year. And because it uses canned soup, it whips up fast and easy. A big draw of this dish is that it has a crunchy topping which adds additional flavor.
Recipe and photo courtesy of Down Home Comfort Food
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Quick Tip: You can use bagged onion rings as a substitute for the French’s. Just break them up.