Instructions: The Cook & Kitchen Staff are continuing to offer you some of the best one-dish meals from our "Creative Casserole" collection. Todays recipe is a savory sampling of just how diverse a casserole can be.

If youve never cooked with veal, now is a great time to start. Its the other uu other than pork, that is uu white meat. If you dont already know it, divan is simply divine and this simple sauce is a staple for transforming an oh-so-ordinary meal into an extraordinary feast.

In a large skillet, cook bacon until crisp, drain well, and reserve drippings.

Prepare herb stuffing as directed on the package, using the bacon drippings in the skillet to cook your stuffing. When the bacon is cool enough to handle, crumble it and add it to the stuffing. Continue to cook the stuffing as directed.

Sprinkle veal with salt. Place about 1/3 cup of the stuffing mixture onto each veal steak. Roll and secure with a toothpick, or string-wrap for browning and baking.

Add vegetable oil to the same skillet you used to cook the bacon, and gently brown the veal rolls in it for about 6 to 8 minutes, until all sides are evenly browned.

As each veal roll is nicely browned, place it and a broccoli spear in a 12-inch by 8-inch oven- proof baking dish; repeat the process, evenly distributing veal rolls and broccoli in the dish.

Dissolve the crushed chicken bouillon cube in boiling water and pour over the veal and broccoli. Cover with foil and bake in a pre-heated 350-F degree oven for 55 minutes to 1 hour.

Meanwhile, combine soup, milk, and shrimp in a medium saucepan and heat slowly over a low temperature setting. Make sure to stir your sauce occasionally as it thickens.

Before serving, remove toothpicks or string from the veal rolls and pour the soup mixture over both veal and broccoli. Serve warm. Fantastic with a side of rice or creamy mashed potatoes.

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