Wild Rice and Beef Casserole

Enjoy this scrumptious wild rice and beef casserole packed with cheese and tomato – a delicious dinner. MORE+ LESS-

By Pillsbury Kitchens

November 8, 2010

(6.2-oz.) pkg. fast-cooking long-grain and wild rice mix (with seasoning packet)

lb. lean ground beef

(10 3/4-oz.) can condensed tomato soup

1/4

cup milk

1/4

teaspoon pepper

oz. (1 cup) shredded Cheddar cheese

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1

Heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. Prepare rice mix as directed on package, omitting margarine.
2

Meanwhile, brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add soup, milk, pepper and cooked rice mixture; mix well. Spoon into sprayed casserole. Cover.
3

Bake at 350°F. for 30 minutes. Uncover; sprinkle with cheese. Bake, uncovered, an additional 5 to 10 minutes or until cheese is melted.

Wild rice is a long-grain marsh grass that is native to the northern Great Lakes. It is now commercially grown. In this recipe, we call for a quick-cooking mix to minimize the time it takes to prepare wild rice.
Serve this casserole with sautéed zucchini slices and whole grain dinner rolls.