Veal & Wild Rice Casserole

This casserole has that unmistakable 1960s potluck charm, and honestly, nobody has improved on the formula since.

Browned veal cubes get nestled into wild rice with sautéed onions and celery, then blanketed in a creamy base of mushroom soup, sour cream, and a generous pour of sherry. Sliced mushrooms and a hit of Worcestershire add savory depth.

A crown of grated Romano cheese on top gets golden and bubbly after an hour in the oven.

This feeds eight generously and reheats like a dream the next day.

Pro Tips

• Brown the veal in batches so the cubes sear instead of steam. Crowded pans make gray meat.
• Cook the wild rice before assembling. It should be tender but still have a little chew to it.
• Use a real sherry, not cooking sherry. Cooking sherry is loaded with salt and tastes like it.
• Let it rest 10 minutes after pulling from the oven so the filling sets up and slices cleanly.