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Pork Chop Casserole II recipe

4 servings

Ingredients:

1 1/2 cups uncooked rotini pasta

5 (1 1/2 inch thick) boneless pork chops, cut into bite size pieces

1 1/2 cups crispy rice cereal

1 teaspoon seasoned salt

1 teaspoon garlic powder

1 teaspoon onion powder

2 (10.75 ounce) cans condensed cream of mushroom soup

2 (15 ounce) cans green beans

1/2 cup mayonnaise

2 cups shredded Cheddar cheese, divided

Instructions:

Preheat oven to 350 degrees F (175 degrees C).

Bring a medium pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Fill a large saucepan halfway with water and bring to a boil over high heat.

Add the pork and boil for 7 to 10 minutes.

While this is cooking, place the rice cereal squares, seasoned salt, garlic powder and onion powder in a resealable plastic bag and crush the cereal to crumbs; set aside.

Place the pork, mushroom soup, green beans, mayonnaise, pasta and 1 cup of the cheese into a 9x13 inch baking dish.

Mix this well, then cover with the remaining cheese.

Top off with the crushed cereal mixture, covering everything completely.

Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until heated throughout.