Pork Chop and Hash Brown Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/9/21
pork chops and hash browns in a casserole
Diana Rattray
Prep: 25 mins
Cook: 45 mins
Total: 70 mins
Servings: 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
717 Calories
52g Fat
49g Carbs
17g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 717
% Daily Value*
Total Fat 52g 66%
Saturated Fat 16g 81%
Cholesterol 80mg 27%
Sodium 1312mg 57%
Total Carbohydrate 49g 18%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 17g
Vitamin C 6mg 32%
Calcium 230mg 18%
Iron 1mg 8%
Potassium 647mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pork chop and hash brown casserole is a satisfying dinner dish. The hash brown mixture resembles everyone's favorite hash brown casserole, and the pork chops make it a satisfying meal.

Connie's casserole is a one-pot meal, and it's loaded with flavor. I like this dish with greens or peas, but it would be great with broccoli as well. It's a nice change of pace from skillet pork chops or pork chops with rice.

Ingredients

  • 1 to 2 tablespoons vegetable oil, or olive oil

  • 6 center-cut pork chops

  • Seasoned salt, to taste

  • 1 (10 3/4-ounce) can condensed cream of celery soup

  • 1/2 cup milk

  • 1/2 cup sour cream

  • 1/4 teaspoon freshly ground black pepper

  • 24 ounces frozen hash brown potatoes, or O'Brien potatoes, thawed

  • 4 ounces cheddar cheese, 1 cup shredded

  • 2 (2 4/5-ounce) cans French fried onions

  • 1 dash garlic powder, to taste

  • 2 ounces (4 tablespoons) unsalted butter, cut into small pieces

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 350 F.

  3. Grease a 9-by-13-by-2-inch baking pan or 2 1/2 to 3-quart baking dish. 

  4. Heat the oil in a large skillet over medium heat. Add the pork chops and sprinkle lightly with seasoned salt. Sear the chops, turning to brown both sides.

  5. In a bowl, combine the soup, milk, sour cream, and pepper. Stir in the hash brown potatoes, half of the cheese, half of the French fried onion rings, the garlic powder, and butter.

  6. Spoon the hash brown mixture into the prepared baking dish.

  7. Arrange the pork chops over the potato mixture. 

  8. Cover the pan tightly with foil and bake in the preheated oven for 40 minutes. 

  9. Remove the foil and top with the remaining shredded cheese and fried onions. Bake, uncovered, for 5 minutes longer.