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Tuesday, May 06, 2008

Turkey Spinach Casserole

6 slices bacon
1/2 cup onion; chopped
1 1/2 cups rice; cooked
10 ounces frozen chopped spinach, drained well
1/4 cup water chestnuts; sliced
1/4 teaspoon salt (optional)
1 can cream of mushroom soup
1/2 cup sour cream
1 pound turkey; cooked, sliced
3/4 cup soft breadcrumbs
1 tablespoon butter; melted

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Sauté 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-inch 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 minutes.

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