Choplet Casserole

Hearty entree that will fill everyone up and have them asking for leftovers later!

1 20-oz can Worthington Choplets, drained (reserve liquid)
1 med onion, chopped
2 Tbsp canola oil
2 Tbsp flour
2 C cold water
1 pkg G. Washington Broth
1 Tbsp Vegex (or 1 cube Maggi Vegetarian Vegetable Bouillon)
1/2 C diced green pepper
1 lg tomato, chopped
1 4-oz can sliced mushrooms (with liquid)

Dip each Choplet in flour and fry in a large skillet sprayed with vegetable spray over medium-high heat, browning both sides. Put into 8" square baking dish.

In the same skillet, saute onion in 2 Tbsp of oil until tender. Add flour and stir well. Add Choplet liquid and water and stir until smooth. You may not need the entire 2 cups of water. Add seasonings, green pepper, tomato, and mushrooms (with liquid). Cover Choplets with sauce mixture. Bake at 350° F for about 1/2 hour. The liquid will be absorbed by the Choplets and the Choplets will swell and become very tender.

Servings: 8

Submitted by Debby Shabo Wade

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