Mel's Pork Chop and Green Bean Casserole

This is a hearty, layered, one-dish meal that can be assembled the night before and kept in the refrigerator until ready to pop in the oven. Good on a cold, rainy day for comfort food!

6 center-cut pork chops
2 cans mushroom soup
6 large potatoes, peeled and sliced
3 15 oz. cans cut green beans, drained
1 smaller can O&C french-fried onion rings
8 oz. fresh sliced mushrooms
2 cups milk
Chopped parsley

In skillet, melt several tablespoons shortening 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 13x9x2-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. - rec.food.recipes/Mousie Me/1998