Turkey Wild Rice Casserole

INGREDIENTS

• 2 cups cooked wild rice
  
• 3 cups cubed cooked turkey
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 (8 ounce) can sliced water chestnuts, drained and halved
• 1/2 cup water
• 1/4 cup chopped onion
•  1/2 cup diced celery
  
• 3 tablespoons soy sauce
• 1 cup bread crumbs
• 1 tablespoon butter or margarine, melted

DIRECTIONS

1. Prepare wild rice according to basic recipe. Stir in the turkey, soup, water chestnuts, water, onion, celery and soy sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes.
2. Uncover. Toss bread crumbs and butter; sprinkle over the top. Bake 15-20 minutes longer or until bubbly and golden brown. Let stand for 15 minutes before serving.

Pork Chops with Wild Rice

• 6 thick pork chops
• 1/2 lb wild rice, cooked
• 1 can cream of mushroom soup
• 2 tsp. grated onion
• 1 small can mushrooms
• salt and pepper to taste

1. Place pork chops in oven-proof pan.
2. Mix the mushrooms, rice, soup, onion and seasoning together.  Spoon the mixture over each pork chop.
3. Cover and bake in a 350 degree oven for one hour.  Uncover and bake 30 minutes longer.