Wild Rice Casserole Recipe

Ingredients

• 1 cup wild rice
• 1 tsp salt
• 1/2 pound bacon, diced
• 2 medium white onions, chopped
• 3 stalks celery, diced
• 1 red or green pepper, seeded and diced
• 10 sliced mushrooms
• 1 can consomme
• 1/2 cup toasted slivered almonds
• 1 tin Campbell's Cream of Mushroom Soup
• 1/4 tsp black pepper

Directions

1. Rinse the wild rice under cold water. Bring it to a boil in three cups of salted water for 7 minutes and remove from heat. Let it soak covered for one hour to soften the grain. 
2. After an hour, drain the water and pour in one can of consomee. Bring to a boil and then return to low. Cover and let steam and seep for 30 minutes. 
3. Saute the bacon over medium high heat about 3 minutes until it begins to cook. Add the onion, celery, red or green pepper and sliced mushrooms. Cook until the bacon is crispy and the vegetables are tender. 
4. Drain in a colander lined with paper towel and then mix well with the cooked rice. Add the almonds, soup and pepper and bake in a pre-heated 350 oven for 30 minutes. This can also be made ahead and refrigerated for up to 2 days. Bring to room temperature and heat at 350 for 30 minutes as above.