Title: Turkey-Spinach Casserole
Categories: Poultry Casserole Grain
Yield: 6 Servings

6	sl	Bacon
1/2	c	Onion; chopped
1 1/2	c	Rice; cooked
10	oz	Frozen chopped spinach drained well
1/4	c	Water chestnuts; sliced
1/4	ts	Salt (optional)
1	cn	Cream of Mushroom Soup
1/2	c	Sour cream
1	lb	Turkey; cooked, sliced
3/4	c	Soft breadcrumbs
1	tb	Butter; melted

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

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