Wednesday, October 15, 2014

Mushroom Pork Chops & Squash Casserole on What's for Dinner Wednesday

An easy dinner for two, tonite I am making Sauteed Mushroom Pork Chops and Butternut Squash Gratin since we had tons of that stuff left after my soup the other nite!  I almost always halve recipes since it's just the two of us.  Total cost: under $5 for all ingredients (mushrooms and mushroom soup) since I had most in my fridge/pantry already!

Pork chops - Original recipe here
1/2 onion
2 pork chops
1 pinch garlic powder
1/2 lb mushrooms
1 can cream of mushroom soup

Season pork chops with salt, pepper and garlic powder.  Brown the chops in a pan over medium high heat.  Add the onion and mushrooms and cook for 1 minute.  Pour mushroom soup over the chops.  Cover the pan and reduce heat to medium low.  Cook for 25 minutes.

Squash Casserole - Original recipe here
2 cups butternut squash, steamed in microwave for 6 minutes with 2 TBSP water, covered
1/2 slice white bread (I cut the crusts off)
2 tsp olive oil
1/2 thinly sliced onion
1/4 tsp salt
1/8 tsp pepper
1/4 cup bleu cheese
Pinch dried sage (or 1/4 tsp fresh sage)

Preheat oven to 400 degrees.
Place bread in a food processor and pulse until crumbled.  Place in a small bowl and add 2 tsp oil and mix.
Heat 2 tsp oil on medium high heat and add onions.  Cook 5 minutes.  Remove from heat and add to bowl of squash, mashing, with salt, pepper and sage.
Spoon into a small glass baking dish.
Sprinkle bleu cheese on top and bake for 16 minutes (for half recipe).
Pull out of oven and add breadcrumbs.  Put back in oven and bake an additional 7 minutes (for half recipe).

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