Lamb Chop Potato Casserole

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 8 lamb chops
• 1 teaspoon seasoned salt
• 1 (10.75 ounce) can condensed cream of celery soup
• 2/3 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (16 ounce) package frozen hash brown potatoes, thawed
• 3/4 cup shredded cheddar cheese
• 1/2 (6 ounce) can french-fried onions
• 1/4 cup shredded cheddar cheese
• 1/2 (6 ounce) can french-fried onions

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat vegetable oil in a large skillet over medium heat. season lamb chops with seasoned salt. cook lamb chops in hot oil until browned completely, 2 to 3 minutes per side. remove lamb chops to a plate lined with paper towels to drain.
• mix celery soup, milk, sour cream, salt, and pepper in a bowl. fold hash brown potatoes, 3/4 cup cheddar cheese, and about half the french-fried onions into the soup mixture; pour into a 13x9-inch baking dish. arrange lamb chops atop the mixture. cover the dish with aluminum foil.
• bake in preheated oven for 40 minutes. remove foil and top lamb chops with 1/4 cup cheddar cheese and remaining half-can french-fried onions; continue baking until the cheese melts, about 5 minutes. an instant-read thermometer inserted into the center of the lamb chops should read 145 degrees f (63 degrees c).