Pork Chop Hashbrown Casserole

Here is my Pork Chop Hashbrown Casserole.  I love one-pot meals…though, with this, I made green bean casserole and corn 🙂

Pork Chop Hashbrown Casserole

Pork-Chop Hashbrown Casserole

8 Pork Chops

1 can cream mushroom


8 oz. sour cream


1 bag hashbrown (I actually shredded up 8 potatoes because that is what I had).

Preheat oven to 350.  In greased 13×9 pan, place hashbrown, sour cream, cream of mushroom soup, and seasoning.  Stir in the dish.  Spread cheddar cheese on top.  Next, work in your 8 chops.  Cover and bake for 45 minutes and then uncover and bake until cheese is nice and gooey.


Enjoy 🙂.  You can use bone-in chops or boneless chops.  It doesn’t really matter.   You might notice in my recipes that I do not have exact measurements.  Like you will see above “seasoning” with no XXX teaspoons.  I don’t do this to irritate people.  Honestly, I just don’t measure things.

As a rule of thumb, season on the lighter side.  You can always add more but you can’t talk the salt/pepper/garlic out of something.  I have cooked for so long that the only time I use exact measurements is when I bake.  That is sort of a “have to” type thing.

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