VEAL CASSEROLE

1/2 cup butter or margarine, divided use
4 pounds boneless veal, cut in 1-inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (10 1/2 ounce each) condensed cream of mushroom soup, undiluted
3 cups sliced onions
1/4 cup water
1/4 teaspoon seasoned salt
1/8 teaspoon Tabasco sauce
1/4 cup sherry
1 cup dairy sour cream
1/8 teaspoon cracked black pepper
Hot cooked rice (to serve)

Heat 1/4 cup butter in large skillet. Add veal, half at a time, and brown well on all sides. Remove as browned to large, deep roasting pan with tight-fitting cover.

Sprinkle veal with salt and pepper. Spoon mushroom soup over top; set aside.

Preheat oven to 375 degrees F.

Heat remaining butter in same skillet. Add onion; saute until golden. Place on meat mixture in roasting pan.

Add 1/4 cup water, seasoned salt and Tabasco to skillet; bring to boiling, stirring to dissolve browned bits in pan. Pour over onion.

Bake, covered, 1 hour and 20 minutes.

Remove cover. Add sherry and sour cream; sprinkle with cracked pepper; stir gently just until blended.

Bake, uncovered, 10 minutes longer.

Serve over rice.

Makes 12 servings.
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