Veal & wild rice casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Veal, boneless; cut in cubes |
| ¼ | cup | Margarine; melted |
| 1 | cup | Onion; chopped |
| ½ | cup | Celery; chopped |
| 3 | tablespoons | Margarine; melted |
| 4 | ounces | Wild rice; cooked |
| 1 | can | Soup, mushroom; undiluted |
| 8 | ounces | Sour cream |
| 2½ | ounce | Mushrooms, sliced; undrained |
| 1 | teaspoon | Worcestershire sauce |
| ½ | cup | Sherry |
| 1 | teaspoon | Salt |
| ¼ | cup | Cheese, Romano; grated |
Directions
Saute veal in ¼ cup margarine until lightly browned; drain and set aside. Saute 1 cup chopped onion and ½ 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.