PORK CHOP CASSEROLE

PORK CHOP CASSEROLE 1 (16 ounce) package cubed potatoes, thawed 1 (10 ounce) package frozen peas, thawed 1 (10 3/4 ounce) can cheddar cheese soup 4 boneless pork chops 8 ounces of fresh mushroom chopped or 1 4 ounce can of mushrooms, juice included. Mushrooms are optional. Extra cheese for topping if desired. I like a lot of cheese on this recipe but it is completely optional. I use between 1-1/2 cups and 2 cups of shredded cheddar**. **If topping the casserole with additional cheese; Evenly distribute the cheese over the top of the casserole and cover. Bake at 350 for 45 minutes. After 45 minutes, remove the cover from the casserole and bake an additional 15 minutes or until cheese is browned. OPTIONAL….In a large skillet with a couple Tbsp butter, lightly brown pork chops on both sides. Approx. 5 minutes per side. Set aside. Preheat oven to 350 degrees. In 4 quart casserole dish, combine potatoes, peas, soup and mushrooms (if using). Mix until well combined. Arrange pork chops on top. Salt and pepper to taste. Bake 1 hour.