With all the deals this week I knew we’d be having some Hashbrown casserole at our house. If you have a holiday get together this is great dish to take because you can make it ahead of time and then just bake when you’re ready to serve. Also, if you’re cooking the Hashbrown Casserole for just your family, it serves at least 8-10, so you may want to separate it into 2 smaller casseroles so that you have one for now and freeze the other for later.
Pork Chops (I usually just cook mine in worcestershire & garlic on the stove, but this recipe looks to be cheap and pretty easy – recipe & photo courtesy of All Recipes.com. I have green pepper in my freezer from our garden this summer & onion in my refrigerator, but I’ll omit the celery because I don’t have any right now!)
4 bone-in pork loin chops (Boneless Pork Chops On sale $3.49/per pound, I will use these and just watch to make sure I don’t overcook them)
2 teaspoons canola oil ($1/1 Crisco, 11/8 RP;$.25/1 Wesson, 11-15 SS; $.50/1 Mazola, 10-4 SS)
1 medium green pepper, chopped
2/3 cup chopped celery
1/3 cup chopped onion
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup reduced-sodium chicken broth ($1/1 Progresso, 11-15 GM; $1/2 Progresso Products HERE)
2 tablespoons chili powder
2 teaspoons canola oil ($1/1 Crisco, 11/8 RP;$.25/1 Wesson, 11-15 SS; $.50/1 Mazola, 10-4 SS)
1 medium green pepper, chopped
2/3 cup chopped celery
1/3 cup chopped onion
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup reduced-sodium chicken broth ($1/1 Progresso, 11-15 GM; $1/2 Progresso Products HERE)
2 tablespoons chili powder
Directions
In a large nonstick skillet, brown pork chops in oil over medium-high heat. Remove chops and keep warm. Add green pepper, celery and onion to the skillet; cook and stir until vegetables begin to soften.
Return pork chops to the pan. In a bowl, combine the ketchup, brown sugar, broth and chili powder. Pour over chops and vegetables. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.
In a large nonstick skillet, brown pork chops in oil over medium-high heat. Remove chops and keep warm. Add green pepper, celery and onion to the skillet; cook and stir until vegetables begin to soften.
Return pork chops to the pan. In a bowl, combine the ketchup, brown sugar, broth and chili powder. Pour over chops and vegetables. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.
Hashbrown Casserole – Serves a Bunch!
2 lb. bag square hashbrowns (Bob Evans Hash Browns, BOGO $2.59, $.35/1 from 11-08-09 SS & 11-15-09 SS & 10-11-09 SS or $.50/1 PRINT)
1 stick margarine
1 can cream of chicken ($.40/2 Campbells 10/4 SS; $.25/4 Campbells 11/8 SS)
8 oz. sour cream (Daisy Sour Cream on sale $2, $.50/1 from 11/15 SS)
3 cups shredded cheddar (Kraft Shredded or Chunk Cheese $3.99, $1/2; $1/1 from 11-22-09 SS, /2 FLIP PRINT, 1/2 PRINT)
1/4 cup onion
Topping:
1/2 stick margarine (Town House Crackers are BOGO $3.99 if you don’t have any Ritz!)
1 sleeve Ritz Crackers (crushed)
Mix together casserole ingredients in large bowl and transfer to 9×13 pan. Melt margarine in microwave, and then mix with Ritz crackers. Top casserole with crackers & bake at 350 for 30-40 minutes (it always seems to take mine 40 minutes – just check your center to make sure they are cooked through).
Serve with . . .
Green Giant Frozen Vegetables (On Sale$.99-$.50/2 PRINT; PRINT; PRINT; PRINT-$.50/1 PRINT $1/3; $.60/3 from 10-04-09 SS) or Green Giant Vegetables (BOGO $1.29, $.64 each)
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