Ingredients
- 1 turkey
- 180 gr soft breadcrumbs
- 180 gr rice
- 120 ml sour cream
- 60 gr onion
- 60 ml water chestnuts
- 38 gr spinach (frozen chopped)
- 14 gr butter
- 1 gr 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 inch 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 180ÂșC or 30 min. Yield: 6 servings. Shared by Judi M. Phelps The San Jose Kid