2 (10 ounce) cans sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1 tablespoon chopped onion
2 cubes beef bouillon
4 tablespoons milk
6 ounces ham, cut into 1 inch cubes
1 (4 ounce) can tomato gravy
2 eggs
2 tablespoons Italian-style seasoned bread crumbs
Place mushrooms and rice in a saucepan. Cover, reduce heat, and simmer 15 minutes. Drain mushrooms and rinse in cold water to cool; drain.
Preheat oven to 350 degrees F (175 degrees C).
Spread cooked mushroom and onion in 1/4 cup of each flour mixture; dust ham with dark seasoning. Place mushrooms and onion mixture in a medium mixing bowl. Spread 1/2 cup of mushroom mixture evenly over each flour layer. Rub meat with fish, veggies, cheese, sugar, Worcestershire sauce and green onions. Place mushrooms on top. Sprinkle remaining flour over all.
Bake at 350 degrees F (175 degrees C) for 70 minutes, or until mushrooms are soft and meat is cooked through. Lower heat to 350 degrees F (175 degrees C).