Wild Rice And Turkey Casserole

• 6 oz. pkg. long grain/wild rice
• 1/4 c. butter
• 1 c. chopped onion
• 1 c. diced celery
• 1 c. sliced mushrooms
• 1 c. sliced water chestnuts
• 1 (10 oz.) can cream of mushroom soup
• 1 c. sour cream
• 2 c. diced cooked turkey
• 1/4 c. grated Parmesan cheese
• 1/4 c. slivered almonds

1. Prepare rice according to package directions.
2. Saute onion, celery, mushrooms and butter until tender.
3. Combine with rice, water chestnuts, soup, sour cream and turkey.
4. Place in greased 2 1/2-quart casserole.
5. Bake for 30 minutes, covered and 30 minutes uncovered, in a 350u0b0 oven.
6. Sprinkle Parmesan cheese and almonds over top of casserole.
7. Brown slightly under broiler.
8. Serves 6.

long grainwild rice, butter, onion, celery, mushrooms, water, cream of mushroom soup, sour cream, turkey, parmesan cheese, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=716362 (may not work)