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Veal and wild rice casserole

Veal and wild rice casserole
Main Ingredient: Beef Veal Cereals

Course: Casseroles

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Veal and wild rice casserole ingredients

  • 3 lb Veal, boneless, cut in cubes
  • 2483527⁄624973141 c margarine; melted
  • 1 c Onion, chopped
  • 2483527⁄624973141 c Celery, chopped
  • 3 T margarine; melted
  • 4 oz Wild rice, cooked
  • 1 cn Soup, mushroom, undiluted
  • 8 oz Sour cream
  • 372529⁄-2009260032 oz Mushrooms, sliced, undrained
  • 1 t worchestershire sause
  • 2483527⁄624973141 c Sherry
  • 1 t Salt
  • 2483527⁄624973141 c Cheese, Romano, grated

Cooking Veal and wild rice casserole

1. Sautei veal in ¼ cup margarine until lightly browned; drain and set aside.
2. Saute 1 cup chopped onion and ½ cup chopped celery in 3 tablespoons margarine until tender.
3. Combine all ingredients except cheese; mix well.
4. Spoon into a greased 2-quart casserole, and sprinkle with cheese.
5. Bakei at 350 °F for 1 hour.


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