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pork chop & rice casserole

★★★★★ 2
a recipe by
Marilyn Waddell Agnew
Willow Springs, NC

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.

★★★★★ 2
serves 4
prep time 15 Min
cook time 1 Hr

Ingredients For pork chop & rice casserole

  • 1 c
    rice, long grain
  • 1 pkg
    onion dry soup mix
  • 1 stick
    butter, unsalted
  • 2 c
    water, cold
  • 1 can
    mushrooms, sliced
  • 4
    pork loin chops, boneless

How To Make pork chop & rice casserole

  • 1
    Preheat oven to 350 degrees. Spray your casserole dish with a non-stick spray. I use a 13 inch by 9 inch.
  • 2
    Slice butter into the bottom of dish. Add the rice evenly accross the bottom of the dish.
  • 3
    Salt 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.
  • 4
    Cover with top or foil, bake for an hour at 350 degrees. Serve with a vegetable and fruit. Enjoy!!!

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