Pork Chop & Rice Casserole

8-12 pork chops
17 oz canned corn
1 cup rice
1 can tomato soup
2 cups water

Pre-heat oven to 350°F.

Brown pork chops in a large skillet. Heat soup, corn (with it’s liquid), and water in dutch oven to boil. Stir in rice and turn off heat.

Grease a large, glass baking dish. Pour in liquid and rice mixture. Arrange chops on top. Cover and bake for one hour.

Yields: 8-12 servings

Time to make: 1 hr + 15 minutes

Source: Kathy Hoffman

Published in: on November 23, 2009 at 3:51 am  Leave a Comment  
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