Continental Veal Casserole

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CONTINENTAL VEAL CASSEROLE

Submitted by Mrs. Bea Myers from California

1 clove garlic

1 pound veal, cut in 12 thin slices

2 Tablespoons salad oil

1 teaspoon salt

1/4 teaspoon pepper

1 ( 4 oz) can mushrooms or 2 ( 3 oz) cans

1/4 pound wide noodles

1/2 cup sour cream

1/4 pound Swiss cheese, sliced

2 tomatoes, sliced

1/2 cup water

1/2 cup Parmesan Cheese

   Brown garlic and veal in salad oil; sprinkle with half of salt and pepper. Remove garlic; add undrained mushrooms. Simmer covered 15-20 minutes. Cook noodles as directed on packaged ; drain. toss with sour cream. In a 2 -quart casserole, put half of noodles, half of veal, half of Swiss cheese and half of tomatoes. Sprinkle with remaining salt and pepper. Repeat layers. Stir water and Parmesan cheese into drippings in skillet; pour over casserole. Bake at 375 F. degrees for 35-40 minutes.

YIELD: 6 Servings