Dinner Cuts Casserole Deluxe

[vegelady]

     Ingredients:

     4 cups  brown rice, cooked
     1 can (19 oz.)  Worthington 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, undrained
     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. Sauti 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.