| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry, Casseroles |
6 |
Servings |
INGREDIENTS
| 6 |
sl |
Bacon |
| 1/2 |
c |
Onion; chopped |
| 1 1/2 |
c |
Rice; cooked |
| 10 |
oz |
Frozen chopped spinach drained well |
| 1/4 |
c |
Water chestnuts; sliced |
| 1/4 |
ts |
Salt (optional) |
| 1 |
cn |
Cream of Mushroom Soup |
| 1/2 |
c |
Sour cream |
| 1 |
lb |
Turkey; cooked, sliced |
| 3/4 |
c |
Soft breadcrumbs |
| 1 |
tb |
Butter; melted |
INSTRUCTIONS
Cook bacon in a large skillet until crisp; remove bacon, reserving 2
tablespoons drippings in skillet. Crumble bacon, and set aside. Saute onion
in bacon drippings until tender; remove from heat. Add rice, spinach, water
chestnuts, half of bacon, and salt; stir well. Combine soup and sour cream;
stir half of soup mixture into spinach mixture. Spoon spinach mixture into
a lightly greased 12x7" baking dish; arrange turkey slices on top. Spoon
remaining soup mixture over turkey. Combine breadcrumbs and butter; mix
well, and sprinkle around edges of casserole. Sprinkle remaining bacon over
center of casserole. Bake, uncovered, at 350 degrees for 30 min. Yield: 6
servings.
Shared by Judi M. Phelps - The San Jose Kid
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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