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. 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 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)