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{September 3, 2008}   Smoked Pork Chop and Wild Rice Casserole

So my aunt Vicki gave this recipe to my G-ma years ago (and I think it’s even been printed in one of the t-town cookbooks), and she frequently makes it when I’m around this time I made it while there and added beans which worked out well–plus I made some other minor changes, simply out of not remembering how it was done… most importantly, I realized how much I love this and need to tinker a non-cream of version to become a more frequently present meal… For the weekend, we just used the healthy request low sodium version and had at it…

Smoked Pork Chop and Wild Rice Casserole
8 smoked pork chops
2 pkg wild rice/long grain blends
2 cans cream of mushroom
1 c milk
2 c hot water (was supposed to be 3, but there wasn’t room after the beans and this actually was enough)
1 pkg frozen wide, flat italian style green beans (not sure the skinnier string beans would fair as well with the length of cooking)

Put the frozen green beans in the bottom of the dish (this time a long rectangular pyrex)… Mix rice, cream of, and milk and spread over top of beans… Lay the pork chops along the top of the rice (I had to sort of overlap them a bit to make them fit, and did so with the bones on top so more meat was against the rice if that makes sense) poured over as much of the hot water as would fit in the dish, which ended up being 2 c… Loosely lay a sheet of foil over the top and bake at 350 until bubbly and rice is done (about 1-1.5 hrs)…

PS. This is assuredly in own of the t-town cookbooks, but I didn’t mark it down…

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