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Poultry and Eggs - Turkey and Wild Rice Casserole

  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1 1/2 cups wild rice, cooked
  • 1 (10 1/2 -ounce) can cream of mushroom soup
  • 1 (10 1/2 -ounce) can cream of chicken soup
  • 1 can sliced water chestnuts, drained
  • 3 cups cooked turkey pieces
  • 1/4 teaspoon pepper
  • 1 (3-ounce) can sliced mushrooms
  • 1/2 cup bread crumbs
  • 2 tablespoons butter or margarine, melted

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.
Submitted By: Jeana Owens
Cumberland Gap
Claiborne Farmers Co-op
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