Today was a full day. I took two friends to the Jelly Belly Factory, if you live in the Chicagoland area it is a must see, fun place. They are located just inside the Wisconsin border in Pleasant Prairie, Wisconsin.
So back to cooking. Tonight's recipe is:
Pork Chops and Noodles
Here's what you will need:
I do make this same casserole with many variations but these are the basics.
The pork chops browning in small amount of oil.
The soups, water and minced onion mixed and simmering after mixing well.
Pour the sauce over the browned pork chops and noodles in casserole dish.
Dinner is ready.
Pork Chops and Noodles
Ingredients:
6 pork chops 1 beef bouillon cube
1 can cream of chicken soup 1 can cream of celery soup
1 12 oz. pkg. of Reames egg noodles or
1 pkg. flat noodles, of your choice
1 tsp minced onion 1 cup water
Instructions:
Brown pork chops on one side in a small amount of oil.
Cook egg noodles in beef bouillon water according to package directions. Drain noodles and place in casserole.
Place browned pork chops on top of noodles, browned side down.
In frying pan in which you browned the pork chops, heat the soup, 1 cup of water and minced onion. Pour over chops and noodles.
Bake at 350 degrees for ½ hour covered and an additional ½ hour uncovered. (1 hour total)
Note: I usually add a little bit of onion powder and garlic powder, plus salt and pepper to the chops as they are browning. You can also use cream of mushroom soup, if you prefer. As you can see this recipe is pretty flexible.
I hope you enjoy this recipe. Definitely a nice warm you up, winter meal.
Enjoy!
Evelyn
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