Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 slices | Bacon |
| ½ cup | Onion; chopped |
| 1½ cup | Rice; cooked |
| 10 ounces | Frozen chopped spinach drained well |
| ¼ cup | Water chestnuts; sliced |
| ¼ teaspoon | Salt (optional) |
| 1 can | Cream of Mushroom Soup |
| ½ cup | Sour cream |
| 1 pounds | Turkey; cooked, sliced |
| ¾ cup | Soft breadcrumbs |
| 1 tablespoon | Butter; melted |
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