Have You Tried Dinner Cuts Casserole Deluxe? Yummy.

[vegefood]

Prep Time About 50 minutes minutes

Ingredients:

4 cups brown rice, cooked
1 can (19 oz.) Loma Linda Dinner Cuts
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 egg
2 teaspoons lemon juice
1 teaspoon basil
1 cup seasoned bread crumbs
1 cup onions, chopped
1 can (4 oz.) mushroom stems and pieces, un-drained
2 cans (10 3/4 oz) cream of mushroom soup
1 cup sour cream or yogurt

Directions:

1. Drain LOMA LINDA Dinner Cuts and pat dry. Combine flour, garlic powder and
onion powder. Sprinkle over LOMA LINDA Dinner Cuts until well coated.

2. Beat egg, lemon juice and basil together. Dip floured Dinner Cuts in egg
then seasoned bread crumbs and fry until golden brown. Remove from skillet and
cut each Dinner Cut into three strips.

3. Saute onions in skillet adding a little oil as needed. Add mushrooms with
liquid, cream of mushroom soup diluted with 1 can of water and sour cream. Set
aside 1 cup of mixture and add Dinner Cuts to skillet.

4. Coat 9 x 13 x 2-inch baking dish with non-stick cooking spray. Layer brown
rice and Dinner Cuts mixture twice, beginning with rice and ending with Dinner
Cuts. Pour extra cup of sauce over casserole. Cover with foil and bake at
350° F for 30 minutes. Remove foil and bake for 5 more minutes.


Servings: 8