6 pork chops
Vegetable oil
Seasoned salt
1 (10 3/4 oz.) can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. ground black pepper
1 (24 oz.) pkg. frozen hash browns, thawed
1 (4 oz.) c. shredded cheddar cheese
1 (2.8 oz.) can dried French fried onions
Vegetable oil
Seasoned salt
1 (10 3/4 oz.) can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. ground black pepper
1 (24 oz.) pkg. frozen hash browns, thawed
1 (4 oz.) c. shredded cheddar cheese
1 (2.8 oz.) can dried French fried onions
Preparation:
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper, and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese, and 1/2 can dried French fried onions. Spoon mixture into 9 x 13 baking dish. Arrange pork chops over potatoes. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.