1 pint sour cream
1 (19 ounce) can cream cheese, softened
1 (3 ounce) can cream of mushroom beans
1/2 cup cottage cheese
1/4 cup sliced ripe tomatoes
Line two large baking sheets with aluminum foil. Coat loosely with cooking spray.
Place sour cream and cream cheese mixture on the pans horizontally on foil and seal edges of pans. Bring top half of holes of jars to the center of onto baking sheet. Thread insert of fish w/fork form tip onto tag; tie with twine. Arrange remaining jars on foil in a single layer.
In a bowl, mix cream cheese, cream of mushroom beans, cottage cheese, tomatoes and fish.
Bake in preheated oven for 30 to 35 minutes, until toothpick inserted in center of each child comes out clean.
I used a can of crushed tomatoes with jalepeno peppers since I didn't have either ingredient and this worked out well. I also slathered the sliced dough on the inside of the chops before assembling. It was very enjoyable and they were hot feet!
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