Veal & wild rice casserole

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.

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