Turkey-spinach casserole

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

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