What’s Cookin’ in the Parsonage?

I recently made a casserole that’s an old family recipe.  I remember eating this in my home as a child.  I loved it then and I love it today.  The pork chops get so tender while cooking in the tomato soup mixture, and the soup makes a great sauce for the vegetables.  I love these kinds of recipes where you pile everything in the dish, cover it and you’re done! 
You could put this together the night before and store it in the fridge until it’s time to bake it for dinner.  I added cooked apples and biscuits.  It made a hearty and comforting meal on a busy day.

Pork Chop, Peas and Potato Casserole
4 Pork Chops with bone
3-4 potatoes, peeled and sliced
1/2 Cup onion, diced
1 can Tomato Soup
1 Can Milk
Frozen Peas
Salt and Pepper
Layer potatoes and onions in the bottom of a casserole dish. Add peas – as many as you think you’ll need.   Sprinkle with salt and pepper.  Mix soup and milk.  Pour over top of vegetables.  Place pork chops on top and spoon some of the soup over the chops. Add salt and pepper to chops.   Cover and bake 1 hour.
What’s been cookin’ in your kitchen?  Any old family recipes?  Is there one you haven’t made in a while you need to pull out?  Sometimes those are the best!
From my parsonage kitchen,

One thought on “What’s Cookin’ in the Parsonage?”

  1. Oh, Denise, that looks so Delish!
    My favorite is a cranberry salad that I don't have a recipe for. I made it today because we both love it and have a hankering for it.

    Melt 1 box strawberry jello in 1 cup boiling water. Melt a packet of plain jello in 1 cup 7 up.
    Blend a bag of cranberries, 2 diced apples, a chopped orange, pineapple until fruit is in bits but not mushy.

    Mix jellos and fruits together and top with chopped walnuts. Place in fridge till jelled.

    OK I know that's really rough instructions but its sooo good?

    Love you~ Debby,,, who thinks the “prove you.re not a robot” is much easier to see know. (A tip… Type the word but do not leave a space between word and the number)


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