Vegetable and Pork Chop Casserole

This one-dish meal is made with butter beans, which are closely related to lima beans. You may substitute these beans for cannellini beans.


  • 1 (14-ounce) bag frozen green beans
  • 1 (8-ounce) fresh mushrooms, sliced
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can butter beans, drained
  • 4 1″-thick boneless pork chops
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons olive oil
  • ½ cup cooking sherry
  • 2 teaspoons butter
  • 1 (10.75-ounce) can cream of potato soup
  • 3 tablespoons Dijon mustard
  • 2 tablespoons tomato paste

Freezing Day

  1. Prepare a 6-quart casserole dish for freezing. See instructions for the casserole method.

  2. In a large bowl, combine green beans, mushrooms, tomatoes, and butter beans and put in bottom of casserole dish.

  3. Season pork chops with salt and pepper. Cook in skillet over medium-high heat in 4 tablespoons olive oil and brown for 3–4 minutes on each side. Place on top of vegetables in casserole dish.

  4. Deglaze pan with sherry and add butter to resulting mixture. Stir until butter dissolves. Add potato soup, Dijon mustard, and tomato paste. Immediately pour over pork chops.

  5. Following the casserole method, cover casserole tightly and freeze.

Reheating Instructions

Following the casserole method, defrost casserole in refrigerator 24 hours. Bake covered at 325°F for 1 hour 15 minutes.


Calories: 615 | Fat: 33g | Protein: 31g | Sodium: 869mg | Carbohydrates: 43g | Fiber: 9g

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