Easy Pork Chop Casserole Recipe - Allrecipes.com
Easy Pork Chop Casserole Recipe

Easy Pork Chop Casserole

Recipe by  

"This is delicious and easy to prepare. Serve with rice. You can also try baking it with other vegetables, or potatoes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
  3. In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
  4. Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2003

The whole family gave this recipe a thumbs up. I cooked mine in the crock pot so that the pork chops came out nice and tender. Next time I would use half the water called for so that the gravy is a little thicker but we all thought the flavor was great! Thanks Karen.

Most Helpful Critical Review
Jan 21, 2011

This was passable but really not that great... especially as is. I made the recommended changes based on previous reviews and I'm still not that impressed. It was okay but I won't be making it again. It just isn't as good as my go-to pork chop recipe.

Apr 27, 2006

Yum! This was really good. I used 3 boneless porkchops and browned them on each side for about 3-5 minutes. I then placed them in a casserole dish and put sliced onions and 1 can of mushrooms on top. I then put the mushroom soup mixture on top of it (I used 1/2 of the onion soup mix and 1/2 cup of milk). I baked this covered for 30min and then uncovered for 15min. Delish! Great with mashed potatoes.

Oct 07, 2002

The recipe was out of this world! My husband raved about it....I will definately be making this again...

Aug 25, 2003

This is a fabulously versatile recipe! I always add at least a half pound of mushrooms (because we love them so much). Works really well over egg noodles - don't even have to butter them. I would reduce the water by just a little bit for thicker gravy...the longer you let it cook, the more water is absorbed. Recipe as is is too thin for rice. For a change of pace, use chicken breasts instead of pork, but greatly reduce water (1/4-1/2 can) since the chicken doesn't take long to cook.

Jul 15, 2003

This was wonderful! Quoting my husband, "...not too salty, pork chop is tender, and not bland". I put half the amount of onion soup mix that was required. Also, I put half the amount of water, which made the gravy the right consistency to pour over garlic mashed potatoes. To add some zing to it, I garnished the top with crispy fried onions during the last 3 minutes of baking. One last thing, I shortened the baking time to 55 minutes for 1/2 inch thick of chops. This was a great recipe and very easy, will definitely make it again. Thank you.

Apr 24, 2003

Like another reviewer's partner, my boyfriend also raved about this dish before he even tasted it! I added an extra cup of water and 1/2 cup long grain white rice, making it a one-dish meal. It was done in only 50 minutes. I will make this again soon.

Nov 06, 2003

This was so easy and it was fabulous with a side of rice. I used the Lipton's Golden Onion soup mix and the 98% low fat version of cream of mushroom soup...I'm on Weight Watchers. I seasoned the chops with salt and pepper before searing. Chops were moist, sauce was great...total comfort food!! 6 points with rice!


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  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 1299 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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