Turkey Spinach Casserole

 

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 12x7" 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.