Pork Chop Casserole

From:  Linda Dubose, wife of Wayne Dubose who is the Director of Missions for the Northwest Louisiana Baptist Association

6 porkchops (lean and boneless are best)
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
8 oz. lite sour cream
1/2 cup milk
1 small can french fried onion rings
Salt
Pepper

Brown chop is skillet (no flour). Line bottom of 9x13 inch baking dish with the browned chops.  Stir soups, sour cream and milk together with salt and pepper to taste.  Pour mixture over chops.  Sprinkle onion rings on top.  Bake, covered with foil, at 350 degrees for 60-90 minutes, or until chops are tender.  Serve over rice or mashed potatoes.

FYI...this can put together the day before you are baking it and kept in the refrigerator.  Easy!

Baked Potato Soup

Found on allrecipes.com website...

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1/2-1 teaspoon dried basil (I'm not a big basil fan so I used 1/2 tsp. but the original recipe calls for 1 tsp.)
1/2 teaspoon pepper
3 cups chicken broth
2 large baking potatoes, baked, peeled and cubed
1 cup half & half, fat free worked just fine
1/2 teaspoon Tabasco
Shredded cheddar cheese
Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon dripings.  Set bacon aside.  Saute onion until nearly translucent and then add garlic and cook a minute more.  In a small bowl combine flour, salt, basil and pepper and then stir into onion/garlic mixture; mix well.  Gradually add broth.  Bring to boil; boil and stir for 2 minutes.  Add the potatoes, half and half and tabasco; heat through but do not boil.  Garnish with bacon, cheese and parsley.