Veal And Wild Rice Casserole

Ingredients

800 gr veal
55 gr margarine
120 gr onion
50 gr celery
40 gr margarine
55 gr wild rice
1 package soup
230 ml sour cream
26 gr mushrooms
5 ml worcestershire sauce
120 ml sherry
3 gr salt
32 gr cheese

Instructions

Saute veal in quarter cup margarine until lightly browned; drain and set aside. Saute 1 cup chopped onion and half cup chopped celery in 3 tablespoons margarine until tender. Combine all ingredients except cheese; mix well. Spoon into a greased 2 litre casserole, and sprinkle with cheese. Bake at 180ºC or

1 hour.