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This is a very good recipe that I got from my home state, Minnesota. Every summer when we come and visit, we are sure to buy wild rice for this casserole.
Ingredients
- 6 pork chops
- salt and pepper to taste
- 1 cup uncooked wild rice
- 1 ½ cups water
- 1 (8 ounce) can canned mushrooms
- 1 tablespoon chicken bouillon granules
- 1 (10.75 ounce) can condensed cream of mushroom soup
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9×13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
Step 3
Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 352 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat5g | 23% |
| Cholesterol56mg | 19% |
| Sodium791mg | 34% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber3g | 11% |
| Total Sugars3g | |
| Protein27g | |
| Vitamin C0mg | 1% |
| Calcium37mg | 3% |
| Iron3mg | 14% |
| Potassium523mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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