There are some suppers that prove you do not need a long grocery list to set a table that feels special, and this oven baked 4-ingredient pork and canned green bean casserole is one of them. It is the kind of thrifty, filling Midwestern meal that carried families through lean years, turning pantry staples and a few pork chops into something creamy, savory, and comforting enough for Sunday dinner. The beauty of it is in its simplicity, and every bite tastes like the kind of home cooking that never goes out of style.
This casserole is hearty enough to stand on its own, but I like to serve it with buttery mashed potatoes, a slice of soft white bread, or simple egg noodles to catch every bit of that creamy sauce. A tart little side like applesauce, pickled beets, or a crisp lettuce salad balances the richness nicely, and if you are feeding a hungry crowd, a pan of warm biscuits never goes amiss.
Oven Baked 4-Ingredient Pork and Canned Green Bean Casserole
Servings: 4
Ingredients
4 bone-in or boneless pork chops
2 cans (14.5 ounces each) cut green beans, drained
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (6 ounces) crispy fried onions, divided
Directions
1. Heat your oven to 350°F and lightly grease a 9x13-inch baking dish or similar casserole dish.
2. In a large bowl, stir together the drained green beans, condensed cream of mushroom soup, and about half of the crispy fried onions until evenly combined.
3. Spread the green bean mixture evenly into the prepared baking dish.
4. Nestle the pork chops on top of the green bean mixture in a single layer.
5. Cover the dish tightly with foil and bake for 35 minutes.
6. Remove the foil, sprinkle the remaining crispy fried onions over the top, and return the dish to the oven for 10 to 15 minutes more, until the pork is cooked through and the onions are golden brown.
7. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle a bit.
8. Serve hot, spooning the creamy green beans alongside each pork chop.
Variations & Tips
For extra seasoning: If your family likes a little more flavor, add a sprinkle of black pepper, garlic powder, or onion powder over the pork chops before baking. The original version is plain and simple, but a little seasoning does no harm.
Using fresh or frozen green beans: If you want to swap the canned beans, steam fresh or frozen green beans until just tender before mixing them with the soup. That way they finish cooking in the oven without turning tough.
Choose the right pork chops: Pork chops that are about 1/2 to 3/4 inch thick work best here. Very thin chops can dry out, while very thick ones may need extra oven time.
Make it stretch: To feed a few more folks, serve this casserole over mashed potatoes, rice, or egg noodles. That creamy sauce goes a long way and makes the meal feel even heartier.
Don’t skip the rest time: Letting the casserole sit a few minutes after baking helps the sauce thicken slightly and makes serving much neater. It is tempting to dig right in, but that short wait is worth it.