INGREDIENTS
2 cups
cubed cooked pork chops
1
whole onion, diced
1
whole bell pepper, chopped
2
stalks celery, chopped
2 cloves
garlic, minced
2 tbsp
butter
1 can
garbanzos beans, chopped
32
ounce-bag hashbrown
10 1/2
ounce-can cream of chicken soup
16 oz
sour cream
8 oz
Velveeta, cubed
5 tbsp
butter
2 cups
corn flakes
1/2 cup
Parmesan Cheese
1 tsp
Creole seasoning