PORK CHOP CASSEROLE
6 to 8 pork chops
1 can cream of mushroom soup
1 cup sour cream
1 teaspoon celery seed
1 teaspoon garlic powder or fresh finely chopped garlic
1 teaspoon dill weed
2 cups shredded cheddar cheese (divided)
1 (32-ounce) bag frozen hash browns
1 (2.8-ounce) can French-fried onions
In a skillet, brown pork chops on each side and set aside.
In a large bowl, mix together soup, sour cream, herbs, spices, 1 cup cheese and potatoes.
Transfer potato mixture to a 9- X 13-inch baking dish and top with pork chops. Cover with foil and bake at 350 degrees for 1 to 1 1/2 hours or until potatoes and pork chops are tender.
Remove foil and top with remaining cheese and onions. Return to oven and bake 10 minutes more.