Pork Chop Casserole 3

5 medium-sized potatoes
2-3 pounds thin, boneless pork chops
2 onions
1 bell pepper
Two 10-3/4-ounce cans cream of mushroom soup
1-1/2 soup cans water
Salt and pepper to taste

Preheat oven to 400 F. Grease a l3 x 9 x 2 inch baking pan. Peel potatoes and slice thinly. Layer potato slices on bottom of pan. Season pork chops and layer (single) on top of potatoes. Peel and slice onions into thin rings. Slice bell pepper thinly into strips. Layer onions and bell pepper on top of pork chops. In medium bowl, add soup and water. Whisk until smooth. Pour on top of casserole. Cover and bake 1-1/2 hours. Uncover and bake an additional 15 to 20 minutes until brown. Serve with a spatula.

Serves 4-5.

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Casseroles - Quiches


Cajun Country -- New Iberia, Louisiana