| | Directions | | Cook rice according to directions. Sauté celery and onions; combine all ingredients and spread bread crumbs and margarine over the top. Bake at 350° until it bubbles (appx 30 minutes). |
|
|
| Ingredients | | - |  | 1 1/2 cups cooked wild rice |
| - | | 1 cup celery chopped |
| - | | 1 cup chopped onion |
| - | | 3 cups chopped turkey (chicken may be used) |
| - | | 1 can cream of chicken soup |
| - | | 1 can cream of mushroom soup |
| - | | 1 can water chestnuts, drained and chopped |
| - | | 1 can chopped mushrooms (or use fresh) (3 ounce can) |
| - | | 3 tablespoons soy sauce |
| - | | 1/4 teaspoon pepper |
| - | | 2 tablespoons margarine |
| - | | 1/2 cup dry bread crumbs |
| |
| |
