Cheesy pork chop casserole is the perfect way to use leftover pork chops and is a great recipe to sneak extra veggies and beans in your kid's diets. So, what do you do with leftover pork chops? Or steak? It just isn't the same when you heat them up the next day. Are they? This is why I love my cheesy pork chop casserole.
So, I try to use mine in casseroles. And the benefit of the casseroles is that I can "sneak" in some extra goodies. Veggies or beans for much-needed fiber. As you know I have a stubborn pooper.
This recipe already uses the obvious, leftover pork chops. But in addition to that is an area of nutritious ingredients that will not be expected by your un expecting children or husband.
- Pork chops cut into cubes
- Bell Pepper
- Chickpeas - These are totally optional
- Cream of mushroom or chicken soup
- Sour cream
- Shredded cheese - Colby Jack, Cheddar or Velveeta
- Hash browns - Cubed variety
- Corn Flakes
- Parmesan Cheese
- Creole or Cajun seasoning
How to make Pork Chop and Hashbrown Casserole
Start by chopping up one onion, one green pepper, and two celery stalks. For the garlic lovers, throw in some minced garlic.
Saute in a couple of dabs of butter.
Add to the vegetables.
While the meat is heating up, mix together the hasbrowns, sour cream, a can of cream of mushroom or chicken soup, and 8 ounces of cheese. Add 1 teaspoon of creole seasoning or seasoned salt if you don't want to kick it up a notch.
Then stir them into the hashbrowns. Stir the sauteed vegetables and pork chops into the hash brown mixture as well.
Cheesy Pork Chop Casserole
- 2 cups cubed cooked pork chops
- 1 whole onion, diced
- 1 whole bell pepper, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 Tablespoons butter
- 1 can garbanzos beans, chopped optional
- 32 ounce-bag hash browns
- 10.5 ounce-can cream of chicken soup
- 16 ounces sour cream
- 8 ounces Colby Jack cheese
- 5 tablespoons butter
- 2 cups corn flakes
- ½ cup Parmesan Cheese
- 1 teaspoon Creole seasoning
- Saute the onions, peppers, celery, and garlic for 3-5 minutes in a tablespoon of butter. Add the cubed pork chops to the skillet and continue to cook until heated.
- In a large bowl, mix soup, sour cream, and cheese together. Fold hashbrowns and beans into the soup mixture along with the creole.
- Combine the pork and vegetables into the potatoes.
- Pour into two separate 8 X 8 pans or one large 13 x 9 pan.
- Combine four tablespoons of melted butter, corn flakes, and parmesan cheese. Sprinkle over the two small casseroles or large casserole.
- Bake for 25-30 minutes on 350 degrees.