| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | French | Main, Dishes | 6 | Servings |
INGREDIENTS
| 6 | Pork chops | |
| Vegetable oil | ||
| Seasoned salt | ||
| 1 | cn | Cream of celery soup |
| 1/2 | c | Milk |
| 1/2 | c | Sour cream |
| 1/4 | ts | Ground black pepper |
| 24 | oz | Frozen hash browns; thawed |
| 1 | c | Cheddar cheese; shredded |
| 1 | cn | French fried onions; <2.8 oz.> |
INSTRUCTIONS
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 t. seasoned salt. Stir in potatoes, 1/2 c. cheese and 1/2 can French fried onions. Spoon mixture into 9x13-inch baking dish. Arrange pork chops over potatoes. Bake, covred at 350 degrees for 55 minutes. Top with remaining cheese and onions; bake uncovered, 5 minutes longer. NOTES : has browns are the "cubed" type. Recipe by: Unknown Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@prodigy.net> on Jul 25, 1997
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