Turkey-spinach Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 slice: Bacon,
1/2 cup: Onion, chopped
1 1/2 cup: Rice, cooked
10 ounce: Frozen chopped spinach drained well,
1/4 cup: Water chestnuts, sliced
1/4 tsp: Salt, optional
1 can: Cream of Mushroom Soup,
1/2 cup: Sour cream,
1 lbs: Turkey, cooked, sliced
3/4 cup: Soft breadcrumbs,
1 tbsp: Butter, 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
Source from luhu.jp
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
Source from luhu.jp