Pork Chop and Mushroom Wild Rice Casserole
  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl add dry rice plus seasoning packet, cream of mushroom soup, broth, and cream of celery soup. Whisk until combined.
  3. Pour rice mixture into a greased 9-x13-inch glass baking dish. Cover dish tightly with aluminum foil. Bake at 350 degrees for 60 minutes.
  4. At 60 minutes, remove baking dish from oven, uncover. Stir half of the chopped scallions and of the minced parsley into rice mixture, reserving remaining scallions and parsley for garnish.
  5. Place pork chops over rice mixture in the pan. Sprinkle on seasoned salt and ground pepper. Top with cheese.
  6. Return to oven, uncovered, for 15–20 minutes until cheese is melted and golden and pork chops register 145 degrees on a meat thermometer.
  7. Remove casserole from the oven and sprinkle chopped scallions and minced parsley over top. Serve warm.
Recipe Notes

Note: Pork cooking times will vary based on temperature of chops going into the casserole, oven temperature, etc.

All recipes and photos courtesy of The Iowa Pork Producers Association.