This is a very good recipe that I got from my home state, Minnesota. Every summer when we come and visit, we are sure to buy wild rice for this casserole.
Ingredients
- 6 porks chops
- salt and pepper to taste
- 1 cup uncooked wild rice
- 1.5 cups water
- 1 can canned mushrooms , 8 ounce
- 1 tablespoon chicken bouillon granules
- 1 can condensed cream of mushroom soup , 10.75 ounce
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
-
3
Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.
Nutrition Facts
Per serving
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