Wild rice turkey casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (6 oz.) long grain and wild rice mix, cooked as directed |
| 3½ | cup | Cubed; cooked turkey |
| 1½ | cup | Chopped celery |
| ½ | cup | Chopped onion |
| 1 | can | (10 3/4 oz.) cream of mushroom soup |
| 1 | can | (8 oz.) water chestnuts; drained and slice, reserve liquid |
| 1 | can | (4 oz.) mushrooms; drained, reserve liquid |
| ¼ | cup | Soy sauce |
| ¾ | cup | Soft bread crumbs |
| 2 | tablespoons | Melted butter or margarine |
Directions
Preheat oven to 350. Add water to reserved liquids to make 1 cup. Combine all ingredients except bread crumbs and butter. Spoon into a 3 quart baking dish. Sprinkle with mixture of crumbs and butter. Bake, uncovered, about 1 hour. Makes about 8 servings.
Recipe by: Swift Posted to MC-Recipe Digest V1 #752 by L979@... on Aug 21, 1997
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