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Cream of Mushroom Pork Chop and Rice Casserole

It's a new year, and a new special! The January Special features many cuts of meat, including 3 lbs of pork chops! So here's a cozy casserole to keep you warm on these chilly January days.

Cream of Mushroom Pork Chop and Rice Casserole


  • 2 10.5oz cans of cream of mushroom soup
  • 1 cup milk
  • 1/2 cup water
  • 1 tbsp Italian seasoning
  • 1 1/2 cups instant rice
  • 2 cups shredded mozzarella and cheddar cheese blend
  • 3/4 cup chopped green onions
  • 6 boneless pork chops approximately 1 inch thick
  • 1 cup French’s crispy fried onions


  1. Preheat oven to 400° F.
  2. Dump the cream of mushroom soup, milk, water and Italian seasoning into a large mixing bowl.
  3. Mix well.
  4. Scoop out a 1/2 cup of the soup mix and set it aside.
  5. Add the instant rice to the bowl.
  6. Add 1 cup of the shredded cheese and 1/2 cup of the chopped green onions to the bowl.
  7. Stir all of the ingredients together.
  8. Spray a 9 x 13 inch baking dish well with cooking spray.
  9. Dump the rice mixture into the baking dish and spread it out evenly.
  10. Place the pork chops in a single layer on top of the rice mixture.
  11. Pour the remaining 1/2 cup of the soup mixture over the pork chops.
  12. Place the dish in the oven and bake for 35 minutes.
  13. After 35 minutes remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the pork chops.
  14. Sprinkle the French’s crispy fried onions and the remaining 1/4 cup of chopped green onions on top of the cheese.
  15. Return the dish to the oven continue baking until the cheese is completely melted. 8 -12 minutes.
  16. Remove the dish from the oven and allow the casserole to sit for a few minutes.
  17. Serve and enjoy!
*For some added flavor- add your favorite vegetable and/or fresh mushrooms!