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Veal & wild rice casserole

Yield: 8 Servings

Ingredients:

• 3 lb Veal boneless; cut in cubes
• 1/4 c Margarine; melted
• 1 c Onion; chopped
• 1/2 c Celery; chopped
• 3 tb Margarine; melted
• 4 oz Wild rice; cooked
• 1 cn Soup mushroom; undiluted
• 8 oz Sour cream
• 2 1/2 oz Mushrooms sliced; undrained
• 1 ts Worcestershire sauce
• 1/2 c Sherry
• 1 ts Salt
• 1/4 c Cheese

Instructions:

Romano; grated Saute veal in 1/4 cup margarine until lightly browned; drain and set aside. Saute 1 cup chopped onion and 1/2 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 degrees for 1 hour.

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