2 (44.5 ounce) cans beef stew meat, cooked, drained, 1 cup dry bread crumbs, 1 tablespoon whole wheat flour, and 3/4 cup milk
2 cups frozen corn meal
3/4 cup packed brown sugar
1/4 cup cold water
1 (14.5 ounce) can French-style onion soup
1 1/2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
2 (8 ounce) containers dry brown gravy mix
1 (8 ounce) package cream cheese, softened
1/2 cup cheddar cheese, shredded
3 fresh mushrooms, sliced
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a mixing bowl combine stew meat, bread crumbs, flour, milk, corn meal, and brown sugar. Stir onto meat mixture in medium bowl; thoroughly blend. Stir in cold water and 1/4 cup milk. Simmer 1 hour, until thick, stirring occasionally. Let stand until almost opaque, 10 to 15 minutes.
Wrap meat and slice into thick slices.
Place onion slices in baking dish and layer on baking dish. Layer with gravy and combine cream cheese, popcorn sauce, and milk; pour over onion slices. Cook 5 to 8 minutes, stirring occasionally.
Cook quiche until cheese is melted. In medium heat, melt cream cheese and cream cheese until melted; stir in 1/2 cup hot water if necessary. Simmer 15 minutes, stirring occasionally. Whisk dried onions into juices, cover, and simmer until heated through, 10 to 15 minutes. Garnish with broccoli.
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