With pork chops, veggies and stuffing, this casserole is a hearty meal-in-one.
can (10 3/4 oz) condensed cream of celery soup
bone-in pork loin chops, 1/2 inch thick (about 1 1/2 lb)
teaspoon seasoned salt
teaspoon garlic-pepper blend
cups frozen diced hash brown potatoes (from 32-oz bag), thawed
cup Green Giant™ Steamers™ frozen mixed vegetables (from 12 oz bag), thawed
cup chive-and-onion sour cream potato topper
teaspoon dried thyme leaves
cup Parmesan-flavored croutons, coarsely crushed
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic-pepper blend. Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 4 to 6 minutes or until browned on both sides. Place pork chops in baking dish.
In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 20 to 25 minutes longer or until bubbly and pork is no longer pink in center.
If you don't have the chive-and-onion sour cream, you can use regular sour cream and about 1 teaspoon dried chives instead.
Pressed for time? Although browning adds extra flavor to the chops, you can omit the step and just season them and place in the baking dish.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.