Recipe(tried): Pork Chop Casserole (using cream of mushroom soup and rice)

PORK CHOP CASSEROLE

1/2 stick (1/4 cup) butter or margarine, divided use
5 or 6 pork chops, deboned
Creole seasoning or salt and pepper, to taste
1 medium onion
1 green bell pepper, chopped
2 celery stalks, chopped
1/2 cup chopped green onion
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 can water (soup can)
3 cups long grain rice, steamed (3 cups before cooking)

In a large saucepan, melt half of the butter. Add seasoned pork and cook until brown and tender, turning often. Remove from pan and keep warm.

Add remaining butter to pan and saute veggies until tender.

Add (undiluted) cream of mushroom soup and 1 soup can water to veggies in pan, stirring until hot.

Add pork and rice to mixture, and season to taste. Place in large casserole dish.

Bake in a 350 degree F oven for about 25-30 minutes.