| 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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