"Creamy rice and vegetable pork dish, quick to prepare and sure to please. There are an unlimited number of variations on this, and leftover rice can serve as a side dish later in the week!" — FRZZLD_1
Watch video tips and tricks
uncooked white rice
1 (1 ounce) package
dry onion soup mix
2 (10.75 ounce) cans
condensed cream of mushroom soup
2 1/2 cups
green bell pepper, sliced in rings
onion, sliced into rings
This recipe was very yummy and super easy! Only thing I would watch...which I caught on the first attempt at this...check the rice after a while in the oven and you might have to 'lift' with a fork or spoon to have the sauce get down to the rice/bottom of baking dish. Even my hubby and son loved the cooked onions since they get so soft and add great flavor to the whole casserole!
My family did not care for this recipe. The onion flavor was overpowering. I would suggest the onion soup mix be cut in half.
Loved it. I did some different things though. I added a red bell pepper for more color, plus the green bell pepper and instead of slicing it, I diced them into 1 inch pieces. I sauted them along with the onion rings, then using the same pan, seared each pork chop to hold in moisture. I added all the wet ingrediant's with eachother then poured over the rice. I then topped it with my sauted veggies, covered & cooked in the oven for 30 minutes before adding the pork chops. I left it uncovered & cooked for another 45 minutes. Turned out perfect and delicious. I will definately make this again.
excellent. I used brown rice, just cook about 10 minutes longer.
I left out the green peppers and instead, added fresh sliced mushrooms. Also used brown rice istead of white rice. Was a bit soupy and had to bake about an hour and a half. Would recommend cutting back the water and maybe not adding the porkchops until 30 minutes in so they don't overbake.
My whole family loved it!! It was qick & easy. I sprinkled some of the dry onion soup mix on the pork chops and poured some of the mushroom mixture over them. I also added fresh mushrooms. The peppers added GREAT flavor AND SMELLED WONDERFUL!!
I cut this recipe in half and made enough for two generous servings. It was very good and I'll make it again.
BOY HOWDY is this the WAY to bake porkchops baaby! My family absolutely flipped over the seasonings of this yummy casserole. I did flip the chops over half way thru baking them. And you want to make sure and fork the rice a bit when doing so in order for the soup mix to get down in there real good. mmm'MMM GOOD!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Chop Casserole III
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 394
** Calories from Fat: 126
See how to make this sophisticated but surprisingly simple dinner.
See how to make a cheesy baked casserole with ham, potatoes, and corn.
See how to use jerk spices to make perfect jerk pork tenderloin.