Veal And Wild Rice Casserole

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Casseroles

Ingredients

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 180ÂșC or

1 hour.