Cheesy Pork Chop Casserole

What do you do with left over pork chops? Or steak? It just isn’t the same when you heat them up the next day. Are they?

So, I try to use mine in casseroles. And the benefit of the casseroles is that I can “sneak” in some extra goodies. Veggies or beans for much needed fiber. As you know I have a stuborn pooper.

 This is why I love my cheesy pork chop casserole.

Start by chopping up one onion, one green pepper, and two celery stalks. For the garlic lovers, throw in some minced garlic.

Saute in a couple of dabs of butter.

Cut the chops into bite size pieces.

Take your time. Cold, cooked meat is hard to cut. If you are not careful you will need bandaids.

 And paper towels.

Add to the vegetables.

Now grab the good stuff.

While the meat is heating up, mix together 16 ounces of sour cream, a can of cream of mushroom soup, and 8 ounces of velveeta cubed. Add 1 teaspoon of creole seasoning or seasoned salt if you don’t want to kick it up a notch.

Add a bag of hash browns and a can of garbanzos.

Chop up the garbanzos to be about the size of the hash browns.

Mix together with cheese and sour cream.

 Add pork chop and veggie mixtures.

 Split between two 8 x 8 pans.

 Mix together a half a stick of melted butter, two cups of corn flakes and 1/2 cup Parmesan cheese.

 Sprinkle over top of each casserole. Toss one in the freezer and one in the oven for 30 minutes on 350.