pork chop & rice casserole
(2 ratings)
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This recipe was given to me by my second Mom back in the 80's when I was moving out on my own. I have added the mushrooms and boneless pork chops to the recipe to make it mine. It is great on a fall evening when you have arrived home and dinner is waiting to be cooked.
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(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
1 Hr
Ingredients For pork chop & rice casserole
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1 crice, long grain
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1 pkgonion dry soup mix
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1 stickbutter, unsalted
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2 cwater, cold
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1 canmushrooms, sliced
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4pork loin chops, boneless
How To Make pork chop & rice casserole
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1Preheat oven to 350 degrees. Spray your casserole dish with a non-stick spray. I use a 13 inch by 9 inch.
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2Slice butter into the bottom of dish. Add the rice evenly accross the bottom of the dish.
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3Salt and pepper the pork chops and then lay on top of the rice. Add the mushrooms next. Open the envelope of dry onion soup mix and sprinkle across the mushrooms,chops and rice. Add the water over the entire mixture.
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4Cover with top or foil, bake for an hour at 350 degrees. Serve with a vegetable and fruit. Enjoy!!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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