Pork Chop, Rice And Mushroom Casserole

Name: Pork Chop, Rice And Mushroom Casserole
Ingredients: 1/2 c. regular long grain rice; 4 Tbsp. melted oleo; 1 can mushrooms, sliced; 1/2 c. fine chopped onion; 1 c. fine chopped celery; 1 1/4 c. water; 2 beef bouillon cubes; 1/2 tsp. salt; 4 well-trimmed pork chops; 1/2 tsp. seasoned pepper; few slices ripe tomato

11 ingredients

10 steps

Ingredients

1/2 c. regular long grain rice
4 Tbsp. melted oleo
1 can mushrooms, sliced
1/2 c. fine chopped onion
1 c. fine chopped celery
1 1/4 c. water
2 beef bouillon cubes
1/2 tsp. salt
4 well-trimmed pork chops
1/2 tsp. seasoned pepper
few slices ripe tomato

Directions

1

In 10-inch skillet, cook dry rice until golden brown.
2

Pour into 2-quart casserole or roaster.
3

Cook in same skillet oleo, mushrooms, onion and celery until onion and celery are tender or transparent.
4

Add water, bouillon cubes and seasonings.
5

Bring to a boil.
6

Pour over rice.
7

Stir to mix.
8

Place chops on top.
9

Put layer of tomatoes on chops.
10

Cover.