Servings: 10

1 Large Can Dinner Cuts, reserve liquid 1 Large Can Dinner Cuts, reserve liquid
Breading meal Breading meal
1 Egg 1 Egg
1 Cup Dairy Sour Cream 1 Cup Dairy Sour Cream
1 Can (8oz) Mushroom Stems and Pieces 1 Can (8oz) Mushroom Stems and Pieces
1 Cup Grated Tillamook or Jack Cheese 1 Cup Grated Tillamook or Jack Cheese
1 Package George Washington Seasoning Broth 1 Package George Washington Seasoning Broth
1 tsp Vegex 1 tsp Vegex
Dash of Garlic Powder Dash of Garlic Powder

Dip Dinner Cuts in breading meal and egg; brown in large skillet.
Remove browned cuts and use same skillet for making the sauce.
Add mushrooms to oil in skillet and brown.
Combine Sour Cream and ⅔ Cup of Liquid from Dinner Cuts; add to mushrooms.
Blend in garlic powder, broth and Vegex.
Simmer for 5 minutes.
In a large casserole, alternate layers of cuts, sauce, and cheese.
Top with additional grated cheese.
Cover and bake in a 375° oven for 30 minutes.