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Veal and Wild Rice Casserole

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 lighlty 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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