Some turn up their nose at Cream of whatever soups… but I don’t mind them. They remind me a lot of my childhood and growing up. On a message board I am on every night we post what we are having for dinner. One night Madelyn mentioned this. I asked for the recipe as the title sounded good. She gave me the recipe which came from her husbands Grandma.
All day I was thinking of this and it did not disappoint. It’s kind of kind delicious pork chops mixed with my favorite cheesecake hashbrowns. 🙂 I always have loved the fried onions and really like the extra kick it gave to this recipe. This will become a recurring recipe in our house.
Hashbrown & Pork Chop Bake (From: Madelyn)
- 6 slices pork tenderloin (1 1/2-2 inches thick)
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 24oz package frozen hashbrowns, thawed
- 1 cup shredded cheddar
- 1 large can dried onion pieces
Brown and cook pork in skillet. Combine soup, milk, sour cream. Stir in hashbrowns, half of the cheese and half of the onion pieces. Spoon mixture into prepared 9×13 baking dish. Arrange pork over potato mixture. Bake, covered, at 350 for 40 minutes. Top with remaining onion pieces and cheese. Bake, uncovered, 5 minutes.
© 2011, Carrie. All rights reserved.