SCALLOPED POTATOES, CORN AND PORK CHOP CASSEROLE
This was my favorite dinner growing up. I always picked this as my "birthday" dinner. I don't get to fix this recipe very often anymore because my husband hates cream style corn.
Provided by looneytunesfan
Categories One Dish Meal
Time 1h55m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place peeled and sliced potatoes in a greased 11x7x2 baking dish.
- Pour cream corn over potatoes.
- Dot with butter.
- Season with salt and pepper to taste. Add tiny amount of milk to each of the corners. Top with pork chops.
- Bake in 350* oven for 1 to 1 1/2 hours or until potatoes are tender.
Nutrition Facts : Calories 998.1, Fat 15.1, SaturatedFat 4.9, Cholesterol 124, Sodium 1313.6, Carbohydrate 168.9, Fiber 16.7, Sugar 17.7, Protein 57.9
PORK AND CORN CASSEROLE
A satisfying supper includes this casserole fresh from the oven, a garden salad and buttermilk biscuits. It's a winner every time!-Karen Sesto, South Portland, Maine
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions; drain. Meanwhile in a large skillet, cook pork and green pepper over medium heat until meat is no longer pink; drain. , In a large bowl, combine the noodles, corn, soup, pimientos, cheese and pork mixture., Transfer to a greased shallow 2-1/2-qt. baking dish. Combine bread crumbs and butter; sprinkle over noodle mixture. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown.
Nutrition Facts : Calories 455 calories, Fat 21g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 915mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.
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