Wild Rice & Veal Casserole

Wild Rice & Veal Casserole
Categories: 1-dish, Meat, Grain, USA, Main dish
Yield: 8 servings

3 lb Veal boneless cubed 3/4"
1/4 c Butter melted
1 c Onion chopped
1/2 c Butter melted
4 oz Wild rice Cooked
1 ea can Cream of mushroom Soup undiluted
8 oz Sour cream
2 1/2 oz Mushrooms sliced undrained
1 tb Worcestershire sauce
1/2 c Sherry
1 ts Salt
1/4 c Romano cheese grated

Pre-heat oven to 350 deg-F.
Saute veal in 1/4 cup butter until lightly browned
Drain then set aside.
Saute onion a& celery in 3 tab butter until tender.
Combine all other ingredients except your cheese then mix well.
Spoon into a greased 2-qt casserole.
Sprinkle with cheese then bake for 1 hr.

ORIGIN: Lina Prazkuzya, St. Paul-MN, circa 2002