Recipe by Crystal Hatfield
"This is a simple and filling dish that's easy to prepare. Let the oven do all the work for you. I like to use spirals for the pasta."
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1 1/2 cups
uncooked rotini pasta
(1 1/2 inch thick) boneless pork chops, cut into bite size pieces
1 1/2 cups
crispy rice cereal
2 (10.75 ounce) cans
condensed cream of mushroom soup
2 (15 ounce) cans
shredded Cheddar cheese, divided
Wonderful! Everyone loved it, even the mom who doesn't eat pork. I was very impressed with this dish. Next time I would add more cheese but that is just us!
this recipe is no good at all. it's very bland and had a weird taste. will not make again.
This was a hit. I made it for my husband and my in-laws and they all really liked it. My mother-in-law is an excellent cook, by the way, so I take notice when she likes something. I followed the recipe almost exactly...my cans of cream of mushroom soup were already seasoned with roasted garlic and so I just left out the garlic powder. And I did drain the green beans...the recipe doesn't mention that part, which might be helpful for a new cook. Like another reviewer, I had never boiled pork before and it worked great. I used whole wheat rotini. All the different textures and tastes were great. Serving size above is listed as 5, I think it would serve at least 8. We had lots of leftovers. (My side dishes were honeyed carrots and kiwi fruit.) I froze some of the leftover casserole...we'll see how it does reheated. Picky little kids who don't like their foods mixed and sauced, like mine, might enjoy ingredients from this recipe set aside and kept separate for them: pasta, cheese, green beans, small pork bites, rice krispies. Then at least they are learning to eat the same foods the adults are.
I just made this for dinner tonight and have to say that I came back and added it to my recipe box! I normally make Caramel Apple Pork Chops whenever we have pork, but we were looking for something different this time. Since we were in a time crunch I had to make do with what I had on hand. My changes were: - Used a "family size" can of cream of chicken soup (26oz) and omitted the mayo. - Added a can of corn in place of the green beans - Only had 4 pork chops on hand - Used egg noodles instead of rotini but upped the amount to 2 cups The result was wonderfully bubbly, lightly crispy on top, and a little too salty for our tastes. I know pork is salty to begin with, but I think it was the cream of chicken that was the real culprit. Next time I'll cut the pork into even smaller pieces and increase the noodles to at least 3 cups. Adding some diced potatoes would add another dimension and combat the saltiness. I think this is a very versatile recipe that lets the user play with ingredients based on what's available. Thanks for sharing!
Very simple and tasty dish. A good dish to play with ingredients. My family wanted seconds.
This was a great recipe and really easy to make. The 1st time I made it, I followed the recipe exactly and it was good. The second time i made it, i used chicken and I topped it with stuffing mix b/c I didn't have any rice cereal. It turned out just as good. I also used fat free cheddar cheese and that worked out great too. If you have any leftovers you might need to add some extra soup or even some milk. It gets a little dry.
My family did not like this recipe at all, which is strange because they are quite adventurous when it comes to trying new things. The sauce made from the soup and mayo was too thick (if I ever made it again, which I have been requested NOT to do, I would add a little milk). The crunchy topping was interesting and a good idea, but I would cut back on the seasonings a bit as we found it to be too salty. Unfortunately, this recipe was a bust for us...we all ended up eating Cheerios for dinner instead.
Surprisingly yummy! Reminded me of green bean casserole, only more main-dish-y. And I'd never boiled pork before, but it was actually good n' tender that way! I'll definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Chop Casserole II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 524
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