Cowboy Casserole ... by Mr. French

So my blank stare at the meat counter was contemplating, one package of thin sliced pork chops would only allow a scant leftover plate...so I grabbed two. (About 1 1/4 lb.) to make 'cowboy casserole'.  

In a large casserole dish, lightly coat the bottom with BBQ sauce. (Your choice). Lay 1/2 of the slim pork chops across bottom.  Sprinkle a half bag of Stove Top over and around them. Dollop half can cream of mushroom soup and pour about 1/3 cup water on that so you can mix it around over chops with a spatula. Layer the other 1/2 of chops and put just the right amount of BBQ on them! Repeat stuffing, soup routine (you judge the water, not too much). Place generous amount of fresh sliced mushrooms all over the top. Bake at 350 for 30min. 

About 10 min. in, as you are cleaning up, you realize you forgot the second 1/2 of Stove Top😮. Clean a little more, then mix remaining Stove Top with just enough water that most of it is soaked in. Take out of oven and spread across top and put back in oven. I checked it at 30min and went an additional 25min then added shredded cheese (I had Swiss). 5min more and waalaa. Fully cooked and still moist. Add any spices you may like.  We call it "stuff cowboys eat"

Mark

Aka-Mr. French