1 can condensed cream of chicken soup, undiluted (10 ¾ ounces)
1 can condensed cream of celery soup, undiluted (10 ¾ ounces)
½ cup water or milk
¼ to ½ teaspoon salt
1 package frozen tater tots (32 ounces)
1 package frozen mixed vegetable (16 ounces)
2 cups cubed cooked chicken
1 cup shredded cheddar cheese (4 ounces)
Combine soups, water and salt and mix well. Grease a 9 x 13 x 2 inch baking dish and layer one third of the soup mixture, half of the tater tots, half of the vegetables and half of the chicken. Repeat layers, finishing with remaining soup mixture. Sprinkle top with cheese. Cover and bake at 350° for 60-70 minutes or until bubbly. Uncover and bake an additional 5-10 minutes or until browned and heated through.
This is a great casserole to sneak in some extra vegetables. Any cream soups will work well and other frozen potatoes could easily be substituted if your family does not like tater tots (frozen hash browns, French fries, etc.)
Yield: 6-8 servings
Serving Suggestions – green salad and homemade rolls
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Monday, May 18, 2009
Monday, February 23, 2009
Pork Chops with Scalloped Potatoes
3 Tbs. butter or margarine
3 Tbs. all purpose flour
1 ½ tsp. salt
¼ tsp. pepper
1 can (14 ½ oz) chicken broth
6 rib or loin pork chops ( ¾ inch thick)
2 Tbs. cooking oil
6 cups thinly sliced, peeled potatoes (about 4 lb.)
1 medium onion, sliced
In a saucepan, melt butter. Stir in flour, salt and pepper. Add broth and cook, stirring constantly, until mixture boils. Cook for 1 minute. Remove from heat and set aside. In a skillet, brown pork chops in oil. Season to taste with additional salt and pepper if desired. In a greased 13 in by 9 in by 2 in baking dish, layer potatoes and onion. Pour the broth mixture over. Place pork chops on top. Cover and bake at 350 degrees for one hour. Uncover and bake 30 minutes longer or until potatoes are tender.
This recipe can also easily be adapted to cook in the crock pot while you are away. Just layer the onions and potatoes in bottom of crock. Brown pork chops in skillet and place on top of vegetables. Make sauce as directed above and pour over ingredients in crock pot. Cover and cook on low 8 to 10 hours. Yummy!
Yield : 6 servings
Serving Suggestions – steamed vegetables and homemade rolls
3 Tbs. all purpose flour
1 ½ tsp. salt
¼ tsp. pepper
1 can (14 ½ oz) chicken broth
6 rib or loin pork chops ( ¾ inch thick)
2 Tbs. cooking oil
6 cups thinly sliced, peeled potatoes (about 4 lb.)
1 medium onion, sliced
In a saucepan, melt butter. Stir in flour, salt and pepper. Add broth and cook, stirring constantly, until mixture boils. Cook for 1 minute. Remove from heat and set aside. In a skillet, brown pork chops in oil. Season to taste with additional salt and pepper if desired. In a greased 13 in by 9 in by 2 in baking dish, layer potatoes and onion. Pour the broth mixture over. Place pork chops on top. Cover and bake at 350 degrees for one hour. Uncover and bake 30 minutes longer or until potatoes are tender.
This recipe can also easily be adapted to cook in the crock pot while you are away. Just layer the onions and potatoes in bottom of crock. Brown pork chops in skillet and place on top of vegetables. Make sauce as directed above and pour over ingredients in crock pot. Cover and cook on low 8 to 10 hours. Yummy!
Yield : 6 servings
Serving Suggestions – steamed vegetables and homemade rolls
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