Pork Chops and Hashbrown Casserole Recipe (2024)

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1. Brittney Manley says:

   Can this be made as a freezer meal?

2. Beth W. says:

   I am not the originator of the recipe, but I do ALOT of freezer cooking. I would give this one a definite YES. Was just considering it myself as one.

3. Rona B says:

   This recipe sounds so good that I'm going to make it this weekend.

4. Cheryl at Snaps of Ginger says:

   Comfort food at its best!!! This looks amazing and I cannot wait to try it. Perfect for Fall.

5. Ray @ Grow Hair Faster says:

   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

6. Sharon says:

   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...

7. Liz says:

   Thank you for nice recipe.

8. Richelle says:

   I can't find the recipe magic button for this recipe. Am I just missing it?

9. Steven says:

   girl shut up this looks AMAZING!

10. Cyd says:

    Sorry we were a little slow. The MAGIC button is on now. It's our new sister site - MyRecipeMagic.com. Gives you all of the nutritional information on our recipes including weight watcher points.

11. Cyd says:

    Yes, this would work as a freezer meal.

12. Michaela says:

    See Also

    Olive Garden Zuppa Toscana Soup Recipe - Mom On Timeout

    How do you think it would taste if I substituted plain yogurt for the sour cream?

13. Kayla Geserick says:

    Do you use the cube hash browns or the shredded?? Ty!

14. Jan says:

    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. :)

15. ESSIE FAVORS says:

    THIS LOOK SO GOOD,CAN'T WAIT TO MAKE IT.I LOVE TO MAKE CASSEROLES MOST IS CHICKEN,VEGGIES AND RICE,GROUND TURKEY.THANK YOU FOR A CHANGE.I MAKE CASSE-ROLES ABOUT TWICE A WEEK.

16. ESSIE FAVORS says:

    THIS LOOK SO GOOD,CAN'T WAIT TO MAKE IT.I LOVE TO MAKE CASSEROLES MOST IS CHICKEN,VEGGIES AND RICE,GROUND TURKEY.THANK YOU FOR A CHANGE.I MAKE CASSE-ROLES ABOUT TWICE A WEEK.

17. Barbara Joan says:

    Made this tonite for hubby and me, we loved it. Enough to feed six. Potatoes were delicious as were the pork chops Use 6 center cut chops.

18. Jodi says:

    It's been in the oven for an hour and a half. Potatoes are STILL not cooked. Just took the chops out & re-covered. Hope it'll be done before my kids have to go to bed.

19. kathy eichholz says:

    I try to pin this recipe & it wouldn't let ,

20. Cyd says:

    Hi Kathy, we just tested the Pin It button and it worked fine. Not sure what could be wrong.

21. Lynn says:

    How would you adjust this recipe using "fresh" not frozen hashbrowns? We grow our own potatoes, so we always have lots of "real" potatoes!

22. Cyd says:

    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! :)

23. Liz says:

    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!

24. Joann says:

    Hi, I do have a question about freezing this. It may be a dumb question but want to make sure I don't mess it up. Do you put it together and freeze or do you bake it, let cool then freeze? Thanks so much for any info. :)

25. Sandra Hirata says:

    So easy and delicious.

    

26. Janet says:

    Can I use chicken breasts for this. Would it be the same prep and cooking time?

27. Momma Cyd says:

    You could prep it the same. Chicken breasts can often be thicker. So you will want to check it to be sure they are cooked all the way through. Chicken should cook to 165F.

28. Gina says:

    Easy and delicious! Couldn't find cream of celery soup so we swapped for cream of cheddar.

    

29. Marlene says:

    Do I bake it before freezing it or freeze before baking?

30. Momma Cyd says:

    I would freeze before baking. Just thaw in the fridge for about 24 hours and then bake as directed.

31. Kelly Nicoson says:

    Can I substitute Cream of Mushroom instead of Cram of Celery

32. Momma Cyd says:

    You can totally sub in with Cream of Mushroom soup.