Dinner Cut Casserole
A hearty casserole featuring tender dinner cuts, mushrooms, and melted cheese, layered with a creamy sauce—perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- Dip dinner cuts in breading meal and egg; then brown in a large skillet.
- Remove browned cuts and use the same skillet to make the sauce.
- Add mushrooms to the skillet and brown them.
- Combine sour cream and 2/3 cup liquid from dinner cuts; add to mushrooms.
- Add garlic powder, broth, and Vegex to the sauce; simmer for 5 minutes.
- In a large casserole dish, layer dinner cuts, sauce, and cheese alternately.
- Top with additional grated cheese.
- Cover and bake in a 375°F oven for 30 minutes.
Tips & Substitutions
For a crispier texture, consider using panko breadcrumbs instead of traditional breading meal. You can substitute the dairy sour cream with Greek yogurt for a tangy twist. If you prefer a vegetarian option, use vegetable broth instead of G. Washington broth. To enhance the flavor, adding fresh herbs like thyme or parsley can elevate the dish further.
Serving Suggestions
This Dinner Cut Casserole pairs beautifully with a fresh garden salad or steamed vegetables for a complete meal. For added texture, serve it alongside crusty bread or garlic bread. A light white wine or sparkling water can complement the flavors nicely. For dessert, consider serving Mother Martha'S Ten-Inch Cream Cheese Cake to round out the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, use an oven to maintain the casserole's texture, covering it with foil to prevent drying out. Heat at 350°F for about 20 minutes or until warmed through. You can also microwave individual portions, but be cautious to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Dinner Cut Casserole contains roughly 319 calories, with 9g protein, 53g carbohydrates, and 8g fat. It is a good source of protein (18% of the Daily Value) and calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh mushrooms instead of canned?
Yes, you can use fresh mushrooms! Sauté them until they're golden brown before adding them to the sauce. Just be sure to adjust the cooking time slightly to ensure they're tender and flavorful.
Is there a way to make this dish gluten-free?
Absolutely! You can use gluten-free breadcrumbs instead of the regular breading meal. Ensure that all other ingredients, like the broth and any sauces, are gluten-free as well to maintain the integrity of the dish.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it completely, cover it tightly, and refrigerate. When ready to bake, just add an extra 10-15 minutes to the cooking time to ensure it's heated through properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).