Veal & Wild Rice Casserole
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
veal
boneless, cut in cubes |
|
| ¼ | cup |
margarine
melted |
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 3 | tablespoons |
margarine
melted |
|
| 4 | ounces |
wild rice
cooked |
|
| 1 | can |
cream of mushroom soup
undiluted |
|
| 8 | ounces |
sour cream
|
|
| 2 ½ | ounces |
mushrooms
sliced, undrained |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ½ | cup |
sherry
|
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
cheese
romano, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
veal
boneless, cut in cubes |
|
| 59 | ml |
margarine
melted |
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 45 | ml |
margarine
melted |
|
| 115.6 | ml/g |
wild rice
cooked |
|
| 1 | can |
cream of mushroom soup
undiluted |
|
| 231.2 | ml/g |
sour cream
|
|
| 72.3 | ml/g |
mushrooms
sliced, undrained |
|
| 5 | ml |
worcestershire sauce
|
|
| 118 | ml |
sherry
|
*
|
| 5 | ml |
salt
|
|
| 59 | ml |
cheese
romano, grated |
|
Directions
Sauté veal in ¼ cup margarine until lightly browned; drain and set aside.
Sauté 1 cup chopped onion and ½ cup chopped celery in 3 tablespoons margarine until tender.
Combine all ingredients except cheese; mix well.
Spoon into a greased 2-quart casserole, and sprinkle with cheese.
Bake at 350℉ (180℃) for 1 hour.
