Creamy Mushroom Pork Chop Casserole

1.Preheat your oven to 375°F (190°C).

2.In a medium skillet, heat olive oil and butter over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sliced fresh mushrooms, if using, and cook until mushrooms are tender and browned, about 5 minutes.

3.In a mixing bowl, combine the cream of mushroom soup, whole milk, sautéed onion, garlic, mushrooms, dried thyme, salt, and black pepper. Stir well until smooth and creamy.

4.Lightly grease a 9x9-inch baking dish with butter or cooking spray.

5.Arrange half of the thinly sliced potatoes evenly on the bottom of the baking dish.

6.Layer the sliced leftover pork chops evenly over the potatoes.

7.Pour half of the mushroom cream sauce over the pork chops, spreading gently to cover.

8.Add the remaining sliced potatoes on top, arranging them evenly.

9.Pour the remaining mushroom cream sauce over the top layer of potatoes, ensuring all slices are coated.

10.Cover the casserole tightly with aluminum foil and bake in the preheated oven for 30 minutes.

11.Remove the foil, sprinkle shredded cheddar cheese evenly over the top if using, and bake uncovered for an additional 10 minutes, or until the potatoes are tender and the cheese is melted and golden.

12.Remove from oven and let the casserole rest for 5 minutes before serving.

13.Garnish with chopped fresh parsley for a pop of color and freshness. Serve warm.