Wild Rice And Turkey Casserole With Mushrooms
|Wild rice||3⁄4 Cup (12 tbs)|
|Boiling salted water||1 Cup (16 tbs)|
|Pork sausage meat||1⁄2 Pound|
|Canned sliced mushrooms||4 Ounce (1 can)|
|Canned cream of mushroom soup||10 1⁄2 Ounce (1 can)|
|Turkey slices||1 Pound|
Cook wild rice in boiling salted water as directed on package; drain if needed.
Cook sausage meat, breaking it up with a fork, until browned lightly all over.
Drain mushroom liquid into undiluted mushroom soup.
In a buttered 2-quart casserole, layer half the cooked wild rice; top with a layer using half the cooked sausage.
Spread half the mushroom slices over sausage, then arrange half the turkey slices.
Pour half the mushroom soup mixture over turkey.
Then repeat layers, using remaining ingredients.
Cover and bake in moderately hot oven (375°) about 30 minutes, or until bubbly.
Makes 4 servings.