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Poultry and Eggs -
Turkey and Wild Rice Casserole
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| INGREDIENTS |
- 1 cup celery, chopped
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1 cup onion, chopped
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1 1/2 cups wild rice, cooked
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1 (10 1/2 -ounce) can cream of mushroom soup
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1 (10 1/2 -ounce) can cream of chicken soup
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1 can sliced water chestnuts, drained
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3 cups cooked turkey pieces
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1/4 teaspoon pepper
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1 (3-ounce) can sliced mushrooms
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1/2 cup bread crumbs
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2 tablespoons butter or margarine, melted
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| INSTRUCTIONS |
Saute celery and onion. Combine all ingredients except bread crumbs and butter. Place in a 13-x-9-inch baking dish. Sprinkle with bread crumbs and spread butter over all.
Bake at 350° for 30 minutes or until casserole is bubbly.
Yield: Six to eight servings.
Note: This casserole can be prepared ahead, refrigerated overnight or frozen for later use. |
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