Pork Chop Casserole II recipe

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Ingredients

1 ½ cups uncooked rotini pasta
5 (1 1/2 inch thick) boneless pork chops, cut into bite size pieces
1 ½ cups crispy rice cereal
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (15 ounce) cans green beans
½ cup mayonnaise
2 cups shredded Cheddar cheese, divided

Nutrition Info

935.1 calories
carbohydrate: 51.5 g
cholesterol: 160.8 mg
fat: 58.2 g
fiber: 4.2 g
protein: 51.1 g
saturatedFat: 20.9 g
servingSize: -
sodium: 2274.1 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. Fill a large saucepan halfway with water and bring to a boil over high heat. Add the pork and boil for 7 to 10 minutes. While this is cooking, place the rice cereal squares, seasoned salt, garlic powder and onion powder in a resealable plastic bag and crush the cereal to crumbs, set aside.

  3. Place the pork, mushroom soup, green beans, mayonnaise, pasta and 1 cup of the cheese into a 9x13 inch baking dish. Mix this well, then cover with the remaining cheese. Top off with the crushed cereal mixture, covering everything completely.

  4. Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until heated throughout.

Recipe Yield

4 to 5 servings

Recipe Note

This is a simple and filling dish that's easy to prepare. Let the oven do all the work for you. I like to use spirals for the pasta.

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