Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 sl Bacon
1/2 c Onion -- chopped
1 1/2 c Rice -- cooked
10 oz Frozen chopped spinach
- drained well
1/4 c Water chestnuts -- sliced
1/4 ts Salt (optional)
1 cn Cream of Mushroom Soup
1/2 c Sour cream
1 lb Turkey -- cooked, sliced
3/4 c Soft breadcrumbs
1 tb Butter -- melted
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.
