Turkey Dinner For A Crowd
|Boneless turkey roast||2 Pound, thawed|
|Chopped onion||1 Cup (16 tbs)|
|Frozen chopped spinach||20 Ounce, cooked and drained (2 Packages)|
|Cooked regular rice||3 Cup (48 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Canned condensed cream of mushroom soup||21 1⁄2 Ounce (2 Cans 10 3/4 Ounce Each)|
|Dairy sour cream||1 Cup (16 tbs)|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Butter||2 Tablespoon, melted|
Prepare roast according to package directions.
Slice into twelve slices.
Cook bacon till crisp; drain.
Reserve 1/4 cup drippings.
Crumble bacon; set aside.
Cook onion in drippings till tender.
Mix bacon, onion, spinach, rice, celery, and pimiento.
Mix soup and sour cream; stir half into rice mixture.
Turn into 13x9x2-inch baking dish.
Arrange turkey slices atop.
Spoon remaining soup mixture over.
Mix bread crumbs and butter; sprinkle atop.
Bake at 350°, 35 to 40 minutes.