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Veal And Wild Rice Casserole Recipe
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3 lb Veal, boneless; cut in cubes 1/4 c Margarine; melted 1 c Onion; chopped 1/2 c Celery; chopped 3 tb Margarine; melted 4 oz Wild rice; cooked 1 cn Soup, mushroom; undiluted 8 oz Sour cream 2 1/2 oz Mushrooms, sliced; undrained 1 ts Worcestershire sauce 1/2 c Sherry 1 ts Salt 1/4 c Cheese, Romano; grated Saute veal in 1/4 cup margarine until lightly browned; drain and set aside. Saute 1 cup chopped onion and 1/2 cup chopped celery in 3 tablespoons margarine until tender. Combine all ingredients except cheese; mix well. Spoon into a greased 2-quart casserole, and sprinkle with cheese. Bake at 350 degrees for 1 hour.
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