Tag Archives: cream of mushroom soup

30 Days of Lists: Day 10

D14 List 10 - Favorite Recipes

  1. Hoosier Pie
  2. Green bean casserole (I do it with roasted garlic cream of mushroom)
  3. Sweet potatoes (we do canned; yes, I know)
  4. Meatloaf (mine is damn good; my family says so)
  5. Peanut Butter Fudge
Image

Double the Trouble

Okay, time for me to catch some sleep, but before I do, I have to share my Thursday 3. I’m loving them 😀 Also, my Photography 101 challenge through Daily Post.

_MG_0135The theme was “Double” and I made two pies. The only pies we had.

I had plenty of other choices, though. 2 cans of green beans, 2 cans of cream of mushroom soup, 2 packages of fried onions, 2 cans of yams, 2 packages of gravy mix. Yeah, lots of doubles, 😆

Continue reading

Image

Pie in Your Face

Untitled

I almost have this recipe memorized. I love me some Hoosier Pie. My daughter helped me make two of them today, and tomorrow, she’s going to help me make the Green Bean Casserole. Next week, she’ll help me with more of the other food, since we’ll be doing Thanksgiving at home.

I’m not upset by it though. It’ll be nice to just sit and relax.

Quick, Easy, Cheap Meal – Mushroom Porkchops and Fried Potatoes

In my family, it’s always a good thing to find something that the kids will eat. My kids are extremely picky eaters, and lately aren’t wanting to eat anything. They like mushrooms and potatoes, so I thought I’d make something to suit that.

Mushroom Porkchops and Fried Potatoes

Needed food items:

  • Pork chops (enough for your family)
  • Can of cream of mushroom soup
  • 8 oz of mushrooms (fresh)
  • 6-8 potatoes (baking/russet)
  • seasonings of choice

Easy as pie directions:
Pork chops

  • Place pork chops into a baking dish (I used a glass one).
  • Cover with soup, spreading it around to fully coat
  • Top with sliced mushrooms (as many or as few as you want)
  • Add seasonings of choice (you can add them at any point, but I thought they tasted better on top)
  • Put into a preheated 375-400 degree oven for about 30 minutes (more or less, depending on thickness of the cut of the porkchops and if they’re bone-in or boneless

Potatoes

  • Pour some oil (or whatever you prefer to use to fry the potatoes) into a skillet. I used a 1-1/2″ side skillet to prevent major splashing of the hot oil
  • Toss in the potatoes
  • Add seasonings of choice
  • Use remainder of mushrooms
  • Fry. I set mine at med-high, with a lid, to prevent splattering, and to help it cook more evenly. Took about 20 minutes for all of my potatoes

Serve. Ours served 4 easily, with the ability for seconds. 🙂