What’s your favorite kind of recipe after a long day out with the kids? I’ll tell you mine…one that takes me less that 5 minutes to throw together then toss it into the oven so it can do all the work for me. This is one of those recipes! Fast, easy and oh so delicious.
Yesterday we were out at the local pool and waterpark with some friends. We ended up staying a little late and by the time I hustled everyone past the 900 ice cream trucks who line the perimeter and enduring the endless screaming about how it’s sooooo unfair that everyone else gets ice cream before dinner and I’m the meanest mommy in the world, etc. We made it home and tossed this puppy together, threw it into the oven, and wrangled everyone upstairs for baths and what not. By the time we were done washing off all that chlorine dinner was almost ready. Woo hoo! Love me some good ol’ casseroles that are a whole dinner in one.
Serves 4 Prep Time 5 minutes Cook Time 1 hour
2 T unsalted butter
1 cup long-grain uncooked white or brown rice
4 bone in pork chops
1 cup broccoli florets
1 cup sliced mushrooms
1 10 oz can beef broth
1 10 oz can reduced fat cream of mushroom soup
1 small onion sliced
1 green pepper sliced
Preheat your oven to 375 degrees. In a medium skillet, melt the butter over medium heat. Add the rice and saute until nice and toasted, about 5 minutes.
Toss your broccoli and mushrooms into the bottom of a 9×13 casserole dish. Pour the rice on top of the veggies. Season the pork chops with the S&P and place them on top of the rice.
In a bowl combine the soup and 1/2 of the beef broth, mix well. Pour the remaining broth over the rice. Place the onion rings and green pepper over the chops and season again with S&P. Pour the soup/broth mixture over the top. Cover the dish with aluminum foil and bake for 1 hour. Serve the pork chops on a bed of the rice with Roasted Brussell Sprouts.
What is your favorite quick and easy casserole?