TURKEY-SPINACH CASSEROLE
Regi Dean's Recipes 08/22/99
Turkey
Judi M. Phelps
{*****}
- drained well	
Bacon	6 sl
Butter; melted	1 tb
Cream of Mushroom Soup	1 cn
Frozen chopped spinach	10 oz
Onion; chopped	1/2 c
Rice; cooked	1 1/2 c
Salt (optional)	1/4 ts
Soft breadcrumbs	3/4 c
Sour cream	1/2 c
Turkey; cooked, sliced	1 lb
Water chestnuts; sliced	1/4 c
{**********}
 6 Servings
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.
Judi M. Phelps