This is a very good recipe that I got from my home state, Minnesota. Every summer when we come and visit, we are sure to buy wild rice for this casserole.
Ingredients
- pork chops: 6 piece
- salt and pepper: (to taste)
- uncooked wild rice: 1 cup
- ½ cups water: 1 piece
- canned mushrooms: 1 can (8 ounce can)
- chicken bouillon granules: 1 Tbsp
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
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Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.
