Ingredients
- 1 turkey
- 3/4 c soft breadcrumbs
- 1 1/2 c rice
- 1/2 c sour cream
- 1/2 c onion
- 1/4 c water chestnuts
- 10 oz spinach (frozen chopped)
- 1 tb butter
- 1/4 ts salt
- 6 slices bacon (sliced)
- 1 package cream of mushroom soup
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. Shared by Judi M. Phelps The San Jose Kid