Yield: 6 servings
|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