Turkey-spinach casserole

6 servings

Ingredients

QuantityIngredient
6slicesBacon
½cupOnion; chopped
cupRice; cooked
10ouncesFrozen chopped spinach drained well
¼cupWater chestnuts; sliced
¼teaspoonSalt (optional)
1canCream of Mushroom Soup
½cupSour cream
1poundsTurkey; cooked, sliced
¾cupSoft breadcrumbs
1tablespoonButter; melted

Directions

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