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Pork Chop Casserole

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Meat Recipes

Yield: 4 servings

Quick, easy, and very good. A great choice to prepare ahead of time and bake at the last minute.

• 3 to 4 potatoes, peeled and thinly sliced
• 4 carrots, thinly sliced
• 1 to 2 onions, thinly sliced
• 4 pork chops
• salt and pepper to taste
• 1 can (10-3/4 ounces) condensed cream of celery soup plus 1 can water

Preheat the oven to 375 degrees F. Lightly grease a 9-inch by 13-inch baking dish.

Layer the potatoes, carrots, and onions in the baking dish. Place the chops on top. Sprinkle with salt and pepper. Mix the soup with the water and pour over the chops. Cover and bake for 1-1/2 hours. Serve hot.