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Ingredients:
6
1/2 onion; chopped
1 1/2 Cup(s) rice; cooked
10 Ounce(s) frozen chopped spinach drained well
1/4 Cup(s) water chestnuts; sliced
1/4 Teaspoon(s) salt (optional)
1 Pound(s) turkey; cooked, sliced
3/4 Cup(s) soft breadcrumbs
1/16 Cup(s) butter; melted
Directions: 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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