Brown chops on both sides in a little butter, seasoning with salt and pepper.
Place half of potatoes in a buttered 2 quart casserole. Sprinkle with salt and pepper, then top with sliced processed cheese ( processed cheese will not get stringy) and add the remaining potatoes and also season them with salt and pepper.
Add the onions to the drippings in the skillet. Saute very gently, then add the soup and stir in milk. Heat and pour over chops.
Cover casserole with lid or foil and bake at 350 degrees for 30 minutes, then remove cover and bake 30 more minutes or until potatoes are tender.
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