Pork Chops and Hash Brown Casserole Recipe

I had forgotten about this recipe, until Camille reminded me that we would have it all the time growing up!  I love casseroles because they are so easy to make and taste wonderful!  I love that this recipe is a side and main dish in one.  Doesn’t get much better than that!

Serves: 6

Pork Chops and Hash Brown Casserole Recipe

10 minPrep Time

45 minCook Time

55 minTotal Time

Save RecipeSave Recipe


  • 6 boneless pork chops
  • 1 Tablespoon vegetable oil
  • Seasoned salt, to taste
  • 1 (10.5 ounce) can cream of celery soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/4 teaspoon pepper
  • 4 Tablespoons butter (melted)
  • 1/2 teaspoon garlic powder
  • 1 (32 ounce) bag frozen hash browns
  • 1 cup shredded cheddar cheese (divided)
  • 1 (6 ounce) container french fried onions (divided)


  1. Preheat oven to 350 degrees F.
  2. Brown pork chops in vegetable oil in a pan over medium heat. Sprinkle pork chops with seasoned salt and set aside.
  3. In a large mixing bowl, combine soup, milk, sour cream, pepper, melted butter, garlic powder, frozen hash browns, 1/2 cup shredded cheese and half the container of french fried onions.
  4. Spoon mixture into a 9 x 13 inch dish and rest pork chops on top.
  5. Bake covered for 40 minutes.
  6. Remove from oven and top with remaining cheese and onions and baked uncovered for 5 additional minutes.



3567 cal


124 g


512 g


122 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Print Friendly, PDF & Email

Comment on this Recipe

24 Responses to “Pork Chops and Hash Brown Casserole Recipe”

  1. Ray @ Grow Hair Faster
    YES! I love hashbrown casserole (really, any casserole is okay in my book) but never thought to combine it with porkchops. I get a ton of compliments on casseroles I prepare, and I always try to explain to people just how quick and simple these can be. Gotta love "cream of" soups, they've earned me a ton of praise over the years. Thanks for sharing this! http://tinyurl.com/besthairnow
  2. I love your recipes, but is there any way to fix the problem I have with printing them? It doesn't matter how I change the format, it never prints the amounts of the ingredients on the left side...it cuts this part off...I don't have problems with any other blog with this...
  3. Made this for dinner and it was really good. I used about 8 butterfly porkchops and the cooking time took about an hour and a half. I ended up putting the porkchops in another pan and put the cheese and onions on the porkchops in that pan. Next time I am going to use a bigger pan and see if that helps with the cooking. Will make this when our son comes home from college. Thanks 6 sisters. :)
    • Fresh potatoes grated are full of starch and will be sticky. So cut up your potatoes first and then boil until almost done, let cool. You can cube them or grate them. Then add to your casserole. I hope this helps! :)
  4. FOR BEGINNERS: Pretty hard to "brown" chops on medium heat and seasoning them before browning will give better flavor. The potato mixture needs 1/2 tsp (or a little more) of salt and 1/2 tsp pepper. Mix all of the seasoning, wet ingredients, cheese & onions before adding potatoes .. it is easier to mix. I would suggest putting the chops on the bottom or nestled down in to the potato mixture to keep them moist. Lastly, cook time should be at least an hour (I will do 1:15 next time). This could easily be adapted to a slow cooker by putting chops on bottom, then rest on top and cook on low for 4-6 hours (with frozen potatoes). The bones of this recipe are very good!

Leave a Reply to Richelle

Click here to cancel reply.