Cream of Mushroom Pork Chop and (Gluten Free) Noodle Casserole

This was one of my favorite meals my mom would make when I was growing up. Perfect dish for a cold winter day.

Ingredients

Chops

  • 6 Center Cut Boneless Pork Chops
  • 1 tbs Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 cloves Garlic

Soup

  • 4 cans Gluten Free Cream of Mushroom Soup
  • 0.5 cup Milk

Noodles

  • 24 oz Gluten Free Penne

Directions

Prep 5 minutes

  1. Preheat oven to 375 degrees fahrenheit.

  2. Heat 4 quarts of water in a large pot to a boil.

  3. Warm a large skillet over medium heat and add olive oil.

  4. Add garlic cloves to the skillet. Let sauté for 2 minutes.

  5. In a large bowl, combine soup and milk.

Cook Pork Chops 15 minutes

  1. Sprinkle salt and pepper on the pork chops, and then add them to the skillet.

  2. Let chops cook for about 7 minutes and then flip.

Cook Pasta 10 minutes

  1. When water comes to a boil, add the pasta. Let cook for about 10-11 minutes.

  2. Drain the pasta.

  3. Return the pasta to the pot and pour in the soup mixture.

Assemble 10 minutes

  1. Grease a large casserole dish.

  2. Add noodles to the dish, enough to cover the bottom.

  3. Add a layer of porkchops.

  4. Add more noodles and the remainder of the pork chops.

  5. Add the rest of the noodles.

Bake 55 minutes

  1. Cover the dish with aluminum foil.

  2. Bake in the oven for 45 minutes.

  3. (Optional) If you like some crispy noodles, remove the foil and bake for another 10-15 minutes.