Creamy Lamb Chops, Mushroom And Potato Casserole

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 8 boneless lamb chops (about 3/4-inch thick)
• seasoning salt
• black pepper
• 2 tablespoons oil
• 2 tablespoons butter
• 6 medium russet potatoes (sliced about 3/4-inch thick)
• 2 medium onions, halved and thinly sliced (can use 1 onion)
• 1 -2 tablespoon fresh minced garlic
• 2 small celery ribs, finely diced
• 1 (10 ounce) can mushroom pieces, well drained
• 2 (10 ounce) cans cream of mushroom soup, undiluited
• 1 (8 ounce) container sour cream
• 1/2 cup milk
• 1/4 cup grated parmesan cheese
• 2 cups shredded old cheddar cheese, divided

Recipe

• 1 het oven to 325 degrees.
• 2 butter a 13 x 9-inch baking dish.
• 3 heat oil with butter in a skillet.
• 4 season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside.
• 5 to the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat.
• 6 arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture.
• 7 in a bowl combine the mushroom soup with sour cream, milk and parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste.
• 8 spoon the soup mixture over the potatoes and onions.
• 9 arrange the browned chops on top.
• 10 cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender.
• 11 remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes.
• 12 let stand about 10 minutes before serving.