1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup crushed cornflakes
2 tablespoons butter, melted
Directions
In a saucepan, combine flour, bouillon, salt, water and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream.
In a large bowl, combine the potatoes, pork vegetables and mushrooms. Add the sour cream mixture; stir to coat well.
Transfer to a greased shallow 2-qt. baking dish. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 375° for 30-35 minutes or until heated through.
Reviews
I had pork cubes in the freezer that I was going to use for kabobs. Perfect for this recipe. Everyone seemed to enjoy it!