Pork Chop Casserole II

Ingredients

• 21.5 ounce cream of mushroom soup canned
• 1.5 cups rice cereal crispy
• 1 teaspoon garlic powder 
• 30 ounce green beans canned
• 0.5 cup mayonnaise 
• 1 teaspoon onion powder 
• 5  pork chops boneless cut into bite size pieces
• 1.5 cups rotini pasta uncooked
• 1 teaspoon lawry's seasoned salt 
• 2 cups cheddar cheese shredded divided

Equipment

• sauce pan
• oven
• pot
• baking pan
• ziploc bags

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a medium pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Fill a large saucepan halfway with water and bring to a boil over high heat.
4. Add the pork and boil for 7 to 10 minutes. While this is cooking, place the rice cereal squares, seasoned salt, garlic powder and onion powder in a resealable plastic bag and crush the cereal to crumbs; set aside.
5. Place the pork, mushroom soup, green beans, mayonnaise, pasta and 1 cup of the cheese into a 9x13 inch baking dish.
6. Mix this well, then cover with the remaining cheese. Top off with the crushed cereal mixture, covering everything completely.
7. Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until heated throughout.