Title: Veal and Wild Rice Casserole
Categories: Casserole
Yield: 8 Servings
| 3 | lb | Veal, boneless; cut in cubes |
| 1/4 | c | Margarine; melted |
| 1 | c | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 3 | tb | Margarine; melted |
| 4 | oz | Wild rice; cooked |
| 1 | cn | Soup, mushroom; undiluted |
| 8 | oz | Sour cream |
| 2 1/2 | oz | Mushrooms, sliced; undrained |
| 1 | ts | Worcestershire sauce |
| 1/2 | c | Sherry |
| 1 | ts | Salt |
| 1/4 | c | Cheese, Romano; grated |
Saute veal in 1/4 cup margarine until lightly browned; drain and set aside.
Saute 1 cup chopped onion and 1/2 cup chopped celery in 3 tablespoons
margarine until tender. Combine all ingredients except cheese; mix well.
Spoon into a greased 2-quart casserole, and sprinkle with cheese. Bake at
350 degrees for
1 hour.