6 sl 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 ts Salt (optional)

1 cn Cream of Mushroom Soup

1/2 c Sour cream

1 lb Turkey; cooked, sliced

3/4 c Soft breadcrumbs

1 tb Butter; melted

Cook bacon in a large skillet until crisp; remove bacon,
reserving 2 tablespoons 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″ 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 degrees for 30
min.
Yield: 6 servings.
Shared by Judi M.
Phelps - The San Jose
Kid