1 lg. can choplets, reserve liquid
Breading meal
1 egg
1 c. dairy sour cream
1 (8 oz.) can mushroom stems and pieces
1 c. grated Jack cheese
1 pkg. George Washington Broth
1 tsp. Vegeh
Dash of garlic powder

Dip choplets in breading meal and egg; brown in large skillet. Remove browned choplets and use same skillet for making the sauce. Add mushrooms to oil in skillet and brown. Combine sour cream and 2/3 cup liquid from choplets; add to mushrooms. Blend in garlic powder, broth and Vegeh. Simmer for 5 minutes. In a large casserole, alternately layers of choplets sauce and cheese. Top with additional grated cheese. Cover and bake at 375 degrees for 30 minutes. Serves 10.