A country casserole recipe is a dish that typically consists of meat, vegetables, and a starch, such as rice or potatoes, that is baked in a single pan.
CUT ACORN SQUASH IN HALF; DISCARD SEEDS.
CUT EACH SQUASH HAKF INTOSIX PIECES; CUT ONION INTO 1/2 IMCH SLICES.
PREHEAT OVEN TO 350 F.
SPRINKLE PORK CHOPS WITH SALT.
IN A 12 INCHSKILLET, OVER HIGH HEAT, IN HOT SALAD OIL, COOK PORK CHOPS UNTIL WELLBROWNED ON BOTH SIDES.
REMOVE CHOPS TO A PLATE.
IN DRIPPINGS REMAINING IN SKILLET, OVER HIGH HEAT, COOK ONION UNTILGOLDEN BROWN AND TENDER.
ADD 1 1/4 CUPS WATER, STIRRING TO LOOSENBROWN BITS FROM BOTTOM OF THE SKILLET.
REMOVE SKILLET FROM HEAT.
STIR INSYRUP AND SAUERKRAUT.
SPOON KRAUT MIXTURE INTO A 9 X 13 BAKING DISH.
WITH A KNIFE SCORE EACH KNACKWURST 3 OR 4 TIMES.
TUCK KNACKWURST, PORKCHOPS AND SQUASH INTO SAUERKRAUT IN BAKING DISH.
COVER WITH FOIL AND BAKE.
COOK TILL MEAT AND SQAUSH ARE TENDER.
BASTE WITH JUICES FROM BAKING DISH.
BAKE AT 350 DEG F.
FOR 1 HOUR AND 15 TO 20 MINUTES.
Ingredients
Directions
CUT ACORN SQUASH IN HALF; DISCARD SEEDS.
CUT EACH SQUASH HAKF INTOSIX PIECES; CUT ONION INTO 1/2 IMCH SLICES.
PREHEAT OVEN TO 350 F.
SPRINKLE PORK CHOPS WITH SALT.
IN A 12 INCHSKILLET, OVER HIGH HEAT, IN HOT SALAD OIL, COOK PORK CHOPS UNTIL WELLBROWNED ON BOTH SIDES.
REMOVE CHOPS TO A PLATE.
IN DRIPPINGS REMAINING IN SKILLET, OVER HIGH HEAT, COOK ONION UNTILGOLDEN BROWN AND TENDER.
ADD 1 1/4 CUPS WATER, STIRRING TO LOOSENBROWN BITS FROM BOTTOM OF THE SKILLET.
REMOVE SKILLET FROM HEAT.
STIR INSYRUP AND SAUERKRAUT.
SPOON KRAUT MIXTURE INTO A 9 X 13 BAKING DISH.
WITH A KNIFE SCORE EACH KNACKWURST 3 OR 4 TIMES.
TUCK KNACKWURST, PORKCHOPS AND SQUASH INTO SAUERKRAUT IN BAKING DISH.
COVER WITH FOIL AND BAKE.
COOK TILL MEAT AND SQAUSH ARE TENDER.
BASTE WITH JUICES FROM BAKING DISH.
BAKE AT 350 DEG F.
FOR 1 HOUR AND 15 TO 20 MINUTES.
