Serves: 8
Total Calories: 664
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.
This Dinner Cuts Casserole Deluxe recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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