2 (10.5 ounce) cans condensed cream of mushroom soup
2 (10 ounce) cans condensed cream of mushroom soup
1 cup sour cream
1/2 cup whole wheat flour
1/2 cup white sugar
2 cups English bread cubes
1 cup shredded carrots
1/2 cup dried parsley
1/2 cup walnuts
1 cup Apple, peeled, pitted, and sliced
1/2 cup rolled oats
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine cream of mushroom soup, cream of mushroom soup, sour cream, whole wheat flour, and sugar. Stir just until mixture resembles coarse cornmeal. Stir in flour mixture just until smooth. Stir in bread cubes and saucarola. Spread into a 2 quart casserole dish. Layer vegetables with mushroom mixture. Cover with oats, sliced walnuts, apples, and walnuts. Repeat layers. Use foil for rolling.
Bake at 350 degrees F (175 degrees C) for until golden brown.