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Seven Layered Casserole


4 russet potatoes, sliced
1 (14 1/2 oz) can peas, drained, (1/3 cup) of liquid reserved
1/2 head red or green cabbage, shredded
2 large sweet potatoes, sliced
1 lb fresh mushrooms, sliced
1 large white onion, sliced thin
1 large red onion, sliced thin
4 (8 oz) pork or lamb chops
garlic powder, salt and pepper to taste
16 oz marinara or catsup


1. Preheat oven to 350 F.

2. Lightly grease a deep casserole dish on the bottom.

3. Layer sliced potatoes and sprinkle with garlic powder.

4. Layer peas.

5. Layer sweet potatoes.

6. Layer cabbage or spinach and sprinkle with salt and pepper.

7. Layer mushrooms and sprinkle with pepper.

8. Layer both onions and sprinkle with pepper.

9. Sprinkle chops with garlic, salt, and pepper and place them, seasoned side down, on top
of the onions.

10. Mix reserved pea liquid with the marinara or catsup and pour over casserole.

11. Cover with a tight lid or foil and bake at 350 F. for 40 to 45 minutes.

12. Remove cover and bake another 15 minutes or so, until top is browned well.

Serves: 8