Sunday, December 2, 2007

Turkey and Wild Rice Casserole

400° - 50 minutes. Serves 4


1 pkg. wild rice mix
3 c. cubed, cooked turkey
1 c. chopped celery
1 c. chopped onion
1 can cream of mushroom soup
8 oz. sliced water chestnuts
4 oz. mushrooms
3 tbsp. soy sauce
1/4 tsp. pepper
2 tbsp. butter
1/2 c. dry bread crumbs


Cook rice according to package directions. Combine all ingredients except butter and bread crumbs into a casserole dish. Mix well. Bake at 350 degrees for about 30 minutes. In the meantime, melt butter and mix well with the bread crumbs. When casserole is heated through, sprinkle crumbs over the top. Broil 2 to 3 minutes to brown.



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