Turkey-Spinach Casserole
Submitted by momholt_3
Sliced turkey layered over a bed of spinach, rice, bacon, and water chestnuts in a creamy mushroom-sour cream sauce, with a buttered breadcrumb border. Comfort food casserole at its absolute finest.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis is the kind of casserole that gets passed down through generations, and for good reason.
A base of rice, chopped spinach, crunchy water chestnuts, and crumbled bacon gets bound with a creamy mushroom soup and sour cream sauce. Sliced cooked turkey lays on top, blanketed with more of that velvety sauce.
Buttered breadcrumbs ring the edges for crunch, and the remaining bacon crumbles crown the center. One hour in the oven and you’ve got a casserole that earns a standing ovation.
Chef Tips
- Squeeze the frozen spinach bone-dry in a clean towel so the casserole doesn’t get watery
- The water chestnuts add a surprising crunch that makes every bite interesting
- Cook the bacon crisp so it stays crunchy even after baking
- Assemble the night before and refrigerate; just add 10 extra minutes to the bake time
Ingredients
Directions
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 12×7 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℉ (180℃). for 30 min.
Comments
