Ingredients

6 slices bacon
1/2 C. onion; chopped
1-1/2 C. rice; cooked
10 oz. frozen chopped spinach, drained well
1/4 C. water chestnuts; sliced
1/4 tsp. salt (optional)
1 can cream of mushroom soup
1/2 C. sour cream
1 lb. turkey; cooked, sliced
3/4 C. soft breadcrumbs
1 Tbsp. butter; melted

Cooking Instructions

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 Tbls. drippings in skillet. Crumble bacon, and set aside. Saute 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 for 30 minutes.
 
 
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