Yield: 8 Servings
Measure | 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 |
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.