Pork Chop Green Bean Casserole

This creamy pork chop casserole is comfort food through and through the kind of weeknight dinner that brings everyone to the table It is built around easy pantry ingredients with juicy browned pork chops nestled into a savory bed of creamy rice green beans and plenty of French onion flavor My family devours this casserole every time and it is especially good for busy nights when you want something filling with almost no prep

The first time I made this I was low on fresh groceries but needed something hearty My kids loved the crunchy pork chop tops and now it is a frequent dinner request in our house

Ingredients

• Canned green beans: Add a savory earthiness and plenty of moisture so the rice cooks up just right Go for cut green beans for best texture
• Canned French onion soup: Gives this casserole a bold aromatic flavor tasting like you spent hours caramelizing onions Choosing a brand with deeper color adds even more richness
• Canned cream of mushroom soup: Brings the creamy body and umami depth Opt for low sodium if you want to control the salt level
• Instant rice: Soaks up all the liquid in the pan and turns perfectly tender Choose a brand you trust for best texture and avoid anything labeled ready rice for best results
• Pork chops: Thick cut bone in chops stay juicy during baking Look for pink and well marbled meat for extra tenderness
• Salt and pepper: Brings out the natural flavors of each component Taste before adding since the soups add their own seasoning

Instructions

Mix the Base:

Combine uncooked instant rice green beans with all their canning liquid French onion soup and cream of mushroom soup right in your casserole pan Stir well until everything is evenly distributed then season the mixture with salt and pepper to your taste

Brown the Pork Chops:

Heat a skillet over medium high heat and lightly brown the pork chops for about three minutes per side until golden Browned edges add lots of savory flavor Season the chops on both sides with a little more salt and pepper or your favorite all purpose pork seasoning

Top and Cover:

Lay the browned pork chops right on top of the rice mixture pressing them in just a little to help juices soak down into the casserole Cover the pan tightly with aluminum foil to trap all the steam and keep the pork tender

First Bake:

Place the casserole into a preheated oven at three hundred fifty degrees Fahrenheit and bake covered for thirty minutes This lets the rice absorb all the liquid and start to puff up

Finish Uncovered:

Carefully remove the foil and return the casserole to the oven for another ten to fifteen minutes This helps the top caramelize and gives a slight crisp to the pork chops while ensuring any extra moisture evaporates

Serve:

Let the casserole rest for a few minutes before serving The flavors settle and everything slices more cleanly Lift out a pork chop and scoop the creamy rice and beans onto each plate

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The one pan meal always means less work for me at cleanup and the aroma of the savory casserole baking reminds my kids of Sunday dinners with my mom It is a tradition they are starting to ask for even on weeknights

How to Store Leftovers

Let the casserole cool to room temperature then transfer extras to airtight containers Refrigerate for up to three days You can reheat in the microwave or place single servings in a covered dish and warm in the oven at three hundred twenty five degrees Fahrenheit for about twenty minutes If you want to freeze cool the casserole fully then wrap tight in freezer safe wrap for up to three months Thaw in the fridge overnight before reheating

Ingredient Swaps

You can use brown instant rice for a nuttier flavor but check the box since it might need a longer bake time Bone in pork chops add the juiciest results but boneless work too just reduce the cooking time by five minutes If you are out of green beans try canned peas or even drained canned corn for a different twist

Ways to Serve

This casserole is a meal on its own but it pairs nicely with a crisp green salad or some homemade applesauce A sprinkle of chopped fresh parsley over the top adds a pop of color and freshness Sometimes I serve with garlic bread to help scoop up every bit of creamy rice

A Little History

Pork chop casseroles are a classic American comfort food dating back to the 1950s when canned soups made one dish dinners possible for busy families This simple recipe is all about creating full flavor with minimal fuss and it is likely a descendant of the Midwest potluck tradition where creamy casseroles are king

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This casserole is always a hit even for picky eaters and leftovers make a perfect lunch the next day Try it once and it might just become your family's new comfort favorite

Frequently Asked Questions

→ Should the green beans be drained before mixing?

No, use the liquid from the green beans. It helps cook the rice and adds flavor to the dish.

→ How should I season the pork chops before browning?

Season with salt, pepper, or your favorite seasonings to enhance the flavor before browning in a pan.

→ What type of rice works best?

Instant rice is recommended for this preparation, as it cooks quickly and absorbs flavors well.

→ Can I use fresh green beans instead of canned?

Yes, but fresh green beans should be blanched and you may need to add extra liquid to help cook the rice.

→ What is the ideal baking time?

Cover and bake for 30 minutes, then uncover and bake an additional 10–15 minutes until golden and bubbly.