Wild Rice 'n Beef Casserole

    2 lbs ground beef
    6 tbsp butter
    2 jars (4.5 oz ea.) Green Giant® Sliced Mushrooms, drain
    1/2 cup each: chopped celery and red pepper
    1 cup chopped onion
    2 cups sour cream
    1/4 cup soy sauce
    1 1/2 tsp garlic powder
    1/2 tsp each: salt and pepper
    6 cups cooked wild rice
    1 cup sliced almonds, divided
    parsley sprigs, optional

Preheat oven to 350°F. In large pan, brown beef; drain and set aside. In same pan, melt butter; saute mushrooms, celery, red pepper and onion. In small bowl, combine sour cream, soy sauce, garlic, salt and pepper; add to mushroom mixture. Add wild rice and almonds (reserving some for garnish); toss lightly. Place in a greased 3-qt casserole; bake 1 hour. Stir 3-4 times during baking. Garnish with almonds and parsley.

10-12 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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