You’re probably up to your eyeballs in sugar cookie dough and all things sweet right now, but you still have to have supper, right?! I’m going to help you with an old family recipe I remember having as a child, fixing for my girls when they were home, and I still enjoy today.
I love a recipe that doesn’t call for special ingredients. I know I can open my pantry and find just what I need and pull supper together in a flash. I recently made a casserole that’s an old recipe that falls right into that category! It’s called, Pork Chop, Peas and Potato Casserole. I loved it as a child, 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 (just make sure the potatoes are all under the sauce so they don’t turn brown). This is hearty and so good! Add a salad and bread and the meal is complete!
Pork Chop, Peas and Potato Casserole
4 Pork Chops
3-4 potatoes, peeled and sliced
1/2 Cup onion, diced
1 can Tomato Soup
1 Can Milk
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.
The pork will be super tender and the potatoes and peas will have absorbed the sauce. Yum!
Have you been cooking any old family recipes? Is there one you haven’t made in a while you need to pull out? Sometimes those are the best!
With love from my country kitchen,
If you don’t own a Gooseberry Cookbook, I’m telling you, you’re missing some great recipes! I have one that’s for entertaining that is full of promises of happy things! There’s not a recipe in there that’s not been really good!! I recently pulled it out looking for a quick and inexpensive lunch-type food I could serve for after church Sunday night. I came across this recipe for Easy Stromboli and was sure I’d found a winner…I was right!
This is appropriately named Easy, becuase it was a cinch to make. Frozen bread dough also makes the prep fast and inexpensive. I bought a package of 5 loaves for a little over $4 at Kroger. I also made it and baked it before we went to church. Then when we got home, I just warmed it in the microwave. It was a quick light meal to use to entertain friends!
Here’s a picture of the easy steps:
1 loaf frozen bread dough, thawed
2 eggs, separated
2 T. oil
1 t. dried oregano
1 t. dried parsley
1/2 t. garlic powder
1/4 t. pepper
4-oz. pkg. sliced pepperoni – I used Turkey Pepperoni
8-oz. pkg. shredded mozzarella cheese
1 T. grated Parmesan cheese
Roll out bread dough into a 12×15-inch rectangle; set aside. Combine egg yolks, oil, oregano, parsley, garlic powder and pepper together; spread over dough. Arrange pepperoni and mozzarella cheese on top; sprinkle with Parmesan cheese. Roll up; place seam-side down on a baking sheet. Brush with egg whites; bake at 350 degrees for 30 to 40 minutes. Makes 8 servings.
I served it with some pizza sauce alongside for dipping. Yum!
Have you ever had Stromboli? I’m not sure I’d had it before I made this, but it will definitely be on repeat from now on!
With love from my country kitchen,