Categories: Casseroles 
      Yield: 8 servings 
  
      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.