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Creamy Pork Chops Casserole

Submitted by Jen G. LA


6-8 pork loin chops (boneless or bone-in)

6 large russet potatoes (peeled and sliced)

3-4 carrots (peeled and cut up)

½ pkg. frozen peas

2 – 10 oz. cans condensed cream of mushroom soup

1 – 12 oz. can evaporated milk

¾ cup water

1 pkg. Lipton onion soup

¼ tsp. pepper

¼ tsp salt

French fried onions (optional)


Grease 9x13 baking dish.

Place potatoes, carrots and peas in bottom of baking dish.

Place pork chops on top.

Mix together soup, milk, onion soup and salt and pepper. Pour over

pork chops and vegetables.

Sprinkle a few handfuls of the Onion soup over the top.

Cover with fold and bake at 325° for 2-2½hours.

Remove foil that last 30 minutes to allow browning.

Serves 6-8

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