Pork And Potato Bake
|Cream of celery soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Frozen hash brown potatoes||24 Ounce, thawed (1 Package)|
|Cheddar cheese||4 Ounce, shredded (1 Cup)|
|Canned french fried onions||3 Ounce|
Preheat the oven to 350 degrees.
Brown the chops in a skillet lightly greased with vegetable oil, sprinkling the chops with seasoned salt.
Remove from heat.
Combine the soup, milk, sour cream, pepper and the 1/2 teaspoon seasoned salt in a large bowl.
Stir in the potatoes, 1/2 cup of the cheese and half the French-fried onions.
Spoon into a 9xl3 inch baking dish.
Arrange the pork chops over the sour cream mixture.
Bake, covered, for 1 1/2 hours.
Top with the remaining cheese and onions.
Bake, uncovered, for 5 minutes longer.