Turkey-Spinach Casserole
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
|
|
| ½ | cup |
onions
chopped |
|
| 1 ½ | cups |
rice, cooked
|
|
| 10 | ounces |
spinach
chopped, frozen, drained well |
|
| ¼ | cup |
water chestnuts
sliced |
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | cup |
sour cream
|
|
| 1 | pound |
turkey
cooked, sliced |
|
| ¾ | cup |
bread crumbs
|
|
| 1 | tablespoon |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
|
|
| 118 | ml |
onions
chopped |
|
| 355 | ml |
rice, cooked
|
|
| 289 | ml/g |
spinach
chopped, frozen, drained well |
|
| 59 | ml |
water chestnuts
sliced |
*
|
| 1.3 | ml |
salt
|
|
| 1 | can |
cream of mushroom soup
|
|
| 118 | ml |
sour cream
|
|
| 453.6 | g |
turkey
cooked, sliced |
|
| 177 | ml |
bread crumbs
|
|
| 15 | ml |
butter
melted |
|
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 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℉ (180℃). for 30 min.
