Having church in the middle of the week can cause us to get sorta rushed about dinner. My husband and daughter don’t get home until five PM and church starts at 7, which is a 15 minute drive away.. so we need something fast and yummy.
This casserole was something my mom used to make for us and I love it! Its fast, easy and filling, requires only a few simple ingredients, doesn’t require a lot of cook time and can be refrigerated or frozen for use later.
INGREDIENTS:
6 large pork chops, cooked and pulled into peices
1 large can cream of mushroom soup
1 small can cream of celery soup
1 medium onion, chopped fine
2 tablespoons crushed garlic
5 cups cooked rice
salt and pepper to taste
1/4 cup margerine
1 cup grated cheese (either mozzarella or cheddar)
DIRECTIONS:
In large casserole dish, stir together the rice, soups, onion, garlic and salt and pepper. Add all but 1 cup of the pork chop meat and stir together to blend well.
Dot the top of the casserole with margarine, add grated cheese and remaining pork chop meat. Bake at 420º for 30 – 40 minutes until heated all the way through and cheese has melted.
