A hearty, no-fuss comfort dish that layers tender pork chops with creamy mushroom and French onion soup, green beans, and fluffy instant rice—all baked into one delicious, golden-brown casserole. With minimal prep and maximum flavor, this classic American bake is perfect for busy weeknights, potlucks, or when you just want a warm, satisfying meal without the mess.
Why You’ll Love This Recipe
This isn’t just another casserole—it’s dinner made easy. Inspired by 1950s hotdish traditions, this recipe combines pantry staples into a one-pan wonder that feeds a family with zero stress. The pork chops stay juicy as they bake in a rich, savory sauce, while the rice soaks up all the flavorful juices. It’s homey, comforting, and tastes like something Grandma would serve with a smile.
Perfect for:
Weeknight dinners
Meal prep (tastes even better the next day!)
Freezer-to-oven meals
Feeding hungry families
🍖 “I make this every Sunday,” said one home cook. “My kids call it ‘soup chop bake’—and they fight over the last bite!”
Ingredients
For the Casserole Base
2 (14.5 oz) cans green beans, undrained (do not drain!)
2 (10.5 oz) cans condensed French onion soup
2 (10.5 oz) cans condensed cream of mushroom soup
2 cups (360g) instant rice (not regular rice—cooks during baking)
Salt and freshly ground black pepper, to taste
For the Pork Chops
4 bone-in or boneless pork chops (~½ inch thick, 6–8 oz each)
Optional seasonings: garlic powder, paprika, onion powder, thyme
Step-by-Step Instructions
1. Preheat Oven
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
2. Prepare the Casserole Mix
In the prepared baking dish:
Add undrained green beans, French onion soup, cream of mushroom soup, and instant rice.
Stir gently until well combined.
Season lightly with salt and pepper.
✅ No extra liquid needed —the soups provide moisture for the rice to cook.
3. Brown the Pork Chops
In a large skillet over medium heat:
Lightly season pork chops with salt, pepper, and any desired spices.
Sear 3–4 minutes per side, until golden brown (they don’t need to be fully cooked).
This step builds flavor and texture.
✅ Pro Tip: Don’t skip browning—it locks in juices and adds depth.
4. Assemble & Bake
Place seared pork chops on top of the rice mixture, pressing down slightly.
Cover tightly with aluminum foil.
Bake:
30 minutes covered, then remove foil.
Bake 10–15 minutes more, uncovered, until:
Pork reaches 145°F internal temperature
Rice is tender and liquid absorbed
Top is lightly golden
✅ Rest 5 minutes before serving—helps juices settle.
5. Serve Warm & Comforting
Spoon portions directly from the pan.
Each serving includes a pork chop, rice, and plenty of creamy vegetable sauce.
Serve hot with:
Steamed carrots or corn
Applesauce or cranberry relish
Or enjoy all by itself—it’s a full meal!
You Must Know
Use instant rice —regular rice won’t cook properly in this time frame.
Don’t drain the green beans —liquid is essential for cooking the rice.
Bone-in chops add flavor —but boneless work fine too.
Tastes better the next day! Flavors meld beautifully overnight.
Let it rest —hot casserole = messy scooping.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove (best texture) or microwave (quick fix).
Freeze for up to 3 months —thaw overnight before reheating.
Ingredient Substitutions
Pork chops
Chicken thighs, turkey cutlets, or tofu
Adjust cook time as needed
Green beans
Mixed vegetables, peas, or spinach
Seasonal swaps
Cream of mushroom soup
Cream of chicken, celery, or homemade white sauce
Same consistency
French onion soup
Onion gravy + splash of wine
For deeper flavor
Instant rice
Cauliflower rice (uncooked)
Not ideal but works; adjust liquid
Serving Suggestions
Serve family-style in the baking dish.
Great for potlucks—bring the whole pan!
Double the batch and freeze half for future comfort.
Pair with crusty bread or dinner rolls.
Cultural Context
Rooted in mid-century American “can-and-rice” casseroles, this dish honors the ingenuity of home cooks who turned simple ingredients into filling meals. Found at church suppers, family reunions, and freezer shelves alike, it proves that great food doesn’t have to be fancy—just honest, hearty, and made with care.
Pro Tips
Double the recipe? Yes—perfect for freezing or feeding a crowd.
Want more veggies? Stir in mushrooms, carrots, or zucchini with the green beans.
Make ahead: Assemble unbaked casserole and refrigerate overnight. Bake when ready (+5 mins).
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use frozen green beans?
A: Yes—but use 2 cups and add ¼ cup water since they’re not packed in liquid.
Q: Why did my rice turn out mushy?
A: Likely due to overbaking or using regular rice. Stick to instant.
Q: Is this gluten-free?
A: Only if using GF-certified soups and verifying labels (many canned soups contain wheat).
Q: Can I make it in a slow cooker?
A: Absolutely! Brown chops first, then layer all ingredients. Cook on LOW 6–8 hours or HIGH 3–4 hours.
Q: Can I air fry the pork first?
A: Yes! Air fry at 375°F for 8–10 mins, flipping halfway.
Allergy Information
Contains: dairy (in most soups), wheat (in most condensed soups).
Gluten-free option: Use certified GF soups.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on canned soups and processed ingredients.
Nutrition Facts (Per Serving – Approximate)
Based on 4 servings
Calories: 350 kcal
Fat: 18g
Saturated Fat: 6g
Carbohydrates: 28g
Fiber: 4g
Sugar: 6g
Protein: 22g
Sodium: 980mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This casserole doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with pork, patience, and someone who says, “Let’s make it together.”