Creamy Pork And Mushroom Casserole Recipes

PORK AND MUSHROOM CASSEROLE

Steps:

• Season chops with pepper and paprika. Saute chops at low temperature in butter. Season with salt*(optional).
• Transfer loin chops to baking dish or casserole.
• Combine celery, onions, parsley flakes, mushroom soup, mushrooms and water.
• Pour the mushroom mixture over the pork chops.
• Cook convered, in 350F oven for 30 minutes.
• Turn chops, stir sauce and cook for another 30 minutes or until meat is no longer pink.
• *add optional salt after chops are browned.

CREAMY PORK CHOPS, MUSHROOM AND POTATO CASSEROLE

Steps:

• Het oven to 325 degrees.
• Butter a 13 x 9-inch baking dish.
• Heat oil with butter in a skillet.
• Season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside.
• To the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat.
• Arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture.
• In a bowl combine the mushroom soup with sour cream, milk and Parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste.
• Spoon the soup mixture over the potatoes and onions.
• Arrange the browned chops on top.
• Cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender.
• Remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes.
• Let stand about 10 minutes before serving.

CREAMY PORK AND MUSHROOM CASSEROLE RECIPE

Steps:

• Heat the olive oil in a large non-stick casserole pan. Season the pork, sprinkle over the flour and toss well to coat. Place ⅓ of the pork in a single layer in the pan and cook until brown on both sides. Remove and repeat with the rest of the pork.
• Add the pancetta to the pan, cook for 1 min, then add the shallots and garlic, and sauté for 2 mins. Pour in the wine and scrape the brown bits from the bottom of the pan, then allow to reduce by half.
• Return the meat back to the pan along with the chestnut mushrooms, chicken stock and thyme. Bring to a simmer and cook with the lid on for 15-20 mins. Remove the lid, add JOSEFA Mushroom Sauce and cream, and simmer for 5-10 mins or until the sauce has thickened slightly. Season to taste and serve with hot mashed potato and sautéed cabbage.

EASY PORK CHOP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
• In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
• Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

PORK MUSHROOM CASSEROLE

Steps:

• Season chops with pepper and paprika.
• Saute chops at low temperature in butter.
• Season with salt after chops are brown.
• Transfer chops to baking dish or casserole.
• Combine celery, onions, parsley, soup mushrooms and water. Pour over chops.
• Cook covered in 180 C or 350 F oven for 30 minutes. Turn chops over and cook for another 30 minutes or until done and the meat is no longer pink.
• Serve with rice or noodles.
• Enjoy!