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 lightly 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.