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Veal & Wild Rice Casserole

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Submitted by ckopka

YIELD

8 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

3 1.4
POUNDS KG VEAL
boneless, cut in cubes
¼ 59
CUP ML MARGARINE
melted
1 237
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
3 45
TABLESPOONS ML MARGARINE
melted
4 115.6
OUNCES ML/G WILD RICE
cooked
1 1
CAN CAN CREAM OF MUSHROOM SOUP
undiluted
8 231.2
OUNCES ML/G SOUR CREAM
2 ½ 72.3
OUNCES ML/G MUSHROOMS
sliced, undrained
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
½ 118
CUP ML SHERRY *
1 5
TEASPOON ML SALT
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 491 64% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 869mg 36%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 71g
Vitamin A 14% Vitamin C 3%
Calcium 10% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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