Wild Rice and Beef Casserole
Serving Size / Yield
- 1 lb. lean ground beef
- 1 6-oz. pkg. fast-cooking long-grain and wild rice mix
- 1 10.75-oz. can condensed tomato soup
- 1/4 C. milk
- pepper to taste
- 1 C. shredded Cheddar cheese
Heat oven to 350 degrees. Spray 2-quart casserole with cooking spray.
In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
Meanwhile, make rice mix as directed on package, except omit butter. Stir rice mixture, soup, milk and pepper into beef. Spoon into casserole.
Cover and bake 30 minutes. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is hot.