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Pork Chop and Green Bean Casserole

6 center-cut pork chops
2 cans mushroom soup
6 large potatoes, peeled and sliced
3 15 oz. cans cut green beans, drained
1 smaller can O&C french-fried onion rings
8 oz. fresh sliced mushrooms
2 cups milk
Chopped parsley

In skillet, melt several tablespoons shortening for frying. Dredge
pork chops in flour that has been seasoned with salt and freshly
ground black pepper. Shake excess flour off and place in skillet.
Fry chops on each side until crusty and lightly browned. Don't
worry if they are not fully cooked, they will finish in the oven.
Remove all from skillet and set aside.

In a large mixing bowl: Add green beans which have been drained,
sliced mushrooms and 1 can of mushroom soup that has been diluted
with one cup milk, and 1/2 can of the fried mushrooms. Mix together.
Set aside until casserole is assembled.

In a large 13 x 9 x 2 greased baking dish, place the potato slices
then salt and pepper lightly. Layer over the potatoes, the green
bean mixture-- spreading into an even layer. On top of the green
bean mixture, arrange the six chops. Dilute the final can of
mushroom soup with remaining 1 cup milk and pour over all. Garnish
with remainder of French-fried onion rings. Bake in 350 degree F.
oven for 60 minutes, covered with aluminum foil. Remove foil and
bake for 10 more minutes uncovered until top of casserole gets
brown and bubbly.


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