Pork Chops

I love this recipe because the Pork Chops are still moist and the rice is amazing. The flavor is just fantastic. I tend to double everything but the chops because we enjoy the rice so much.

1 cup regular rice (not quick)
1 can Campbells beef comsumme soup
Pork chops (about 8, enough to fit your 9X13)

Butter casserole dish, put rice in and add soup and 1 can water. Cover with foil and place in 350* oven for at least 1 hour. As soon as you put rice in oven, brown pork chops in small amount of oil, then add them to the rice dish, recover and return to oven. Do not cook more then 1 1/2 hours, just cook until moisture is absorbed by the rice.

Tomato Hamburger Casserole

This is a great casserole when you are low on time and don't have anything fresh in the fridge. I almost always have all these ingredients in the pantry/freezer. It doesn't sound like the most amazing recipe, but the kids love it and don't even realize I am throwing in extra veggies for them.

1 lb ground beef
1 can corn-drained
1 onion cut fine
2 cans tomato sauce (8oz)
tomato juice
1/2 lb. egg noodles cooked and drained
cheddar chesse-shredded

Brown onion add ground beef and cook until no longer pink. Add can corn and tomato sauce. Combine with egg noodles in casserole dish. Add enough tomato juice until you have a soupy consistency (some will cook off) Top with cheese. Bake 45 min 350*

Poppyseed Chicken (also known as Ritzy Chicken)

This chicken casserole is one of my sister's favorites! She omits the poppyseeds.

1 cube butter melted
1 1/2 tsp. poppyseeds
1 stack ritz crackers
1 cup sour cream
1 can cream of chicken soup
4-6 boiled chicken breasts (cubed)

Put chicken in casserole dish. Heat soup and sour cream until mixed. Pour over chicken. Mash ritz in zip lock bag. Mix butter and poppyseeds with crackers. Sprinkle over top of chicken. Bake 350* for 30 minutes.

Never met a kid that didn't love this recipe.