| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casseroles |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Veal, boneless; cut in cubes |
| 1/4 |
c |
Margarine; melted |
| 1 |
c |
Onion; chopped |
| 1/2 |
c |
Celery; chopped |
| 3 |
tb |
Margarine; melted |
| 4 |
oz |
Wild rice; cooked |
| 1 |
cn |
Soup, mushroom; undiluted |
| 8 |
oz |
Sour cream |
| 2 1/2 |
oz |
Mushrooms, sliced; undrained |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
c |
Sherry |
| 1 |
ts |
Salt |
| 1/4 |
c |
Cheese, Romano; grated |
INSTRUCTIONS
Saute veal in 1/4 cup margarine until lightly browned; drain and set aside.
Saute 1 cup chopped onion and 1/2 cup chopped celery in 3 tablespoons
margarine until tender. Combine all ingredients except cheese; mix well.
Spoon into a greased 2-quart casserole, and sprinkle with cheese. Bake at
350 degrees for 1 hour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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