Green Bean Casserole with Pork Chops
Recipes for green bean casserole are always loaded with flavor, but not always with health value. This recipe for green bean casserole with onion rings is a lighter and healthier take on the holiday classic.
Notes
Like this recipe? You'll love all of these 8 Green Bean Recipes for Thanksgiving made Healthy.
Cooking MethodCasserole
Ingredients
- 6 center-cut pork chops
- 3 tablespoons light oil
- Whole-Wheat Flour
- Salt
- Pepper
- 2 cans light mushroom soup
- 6 large potatoes, peeled and sliced
- 3 15-ounce cans cut green beans, drained
- 1 smaller can french-fried onion rings
- 8 ounces fresh sliced mushrooms
- 2 cups skim milk
- Chopped parsley
Instructions
- In skillet, heat up several tablespoons of oil for frying. Dredge pork chops in flour that has been seasoned with salt and freshly ground black pepper. Shake excess flour off and place in skillet.
- Fry chops on each side until crusty and lightly browned. Don't worry if they are not fully cooked, they will finish in the oven. Remove all from skillet and set aside.
- In a large mixing bowl: Add green beans which have been drained, sliced mushrooms and 1 can of mushroom soup that has been diluted with one cup milk, and 1/2 can of the fried mushrooms. Mix together. Set aside until casserole is assembled.
- In a large 13 x 9 x 2-inch greased baking dish, place the potato slices then salt and pepper lightly. Layer over the potatoes, the green bean mixture-- spreading into an even layer. On top of the green bean mixture, arrange the six chops.
- Dilute the final can of mushroom soup with remaining 1 cup milk and pour over all. Garnish with remainder of French-fried onion rings.
- Bake in 350 degree F. oven for 60 minutes, covered with aluminum foil. Remove foil and bake for 10 more minutes uncovered until top of casserole gets brown and bubbly.
