Pork Chop Casserole

This pork chop casserole recipe is quick to prepare and sure to please everyone. The creamy rice along with the bell peppers and onions creates flavors and textures that are yum-yum yummy.

Pork Chop and Rice Casserole

1 cup uncooked white rice
1 (1 ounce) package dry onion soup mix
2 (10.75 ounce) cans condensed cream of mushroom soup
2 1/2 cups water
1 green bell pepper, sliced in rings
1 onion, sliced into rings
5 pork chops

Preheat oven to 350 degrees F.

Spread the rice in the bottom of a 9x13 inch casserole dish. Sprinkle the contents of the dried onion soup mix over the rice.

Mix the mushroom soup with the water, and pour over the rice. Arrange the bell pepper slices and the onion slices over the soup and rice mixture. Place the pork chops on top of the pepper and onions. Cover the dish with a lid or aluminum foil.

Bake the casserole for 1 hour in the preheated oven or until the pork chops are very tender, and the rice is fully cooked.

A good variation to this recipe is to use one can of cream of mushroom soup and one can of cream of celery soup.

Your family will love this casserole recipe and ask for it again and again.