Wild Rice Beef 'n Spinach Bake

1 lb ground beef
1 cup chopped onion
3/4 cup shredded carrots
3 tbsp butter
1 can (14 1/2 oz) Swanson® Beef Broth
2 pkgs (9 oz each) Green Giant® Frozen Chopped Spinach, thawed and squeezed to drain
1 can (10 3/4 oz) cream of mushroom soup
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
2 cup Fancy Brand® shredded Mozzarella Cheese, divided
4 cups cooked wild rice

In large saucepan, brown beef; drain and set aside. In same saucepan, sauté onion and carrot in butter. Add broth and spinach; bring to a boil. Reduce heat. Add soup, garlic, salt and pepper; simmer 3 minutes, stirring constantly. Remove from heat. Stir in beef, 1 1/2 cups cheese and wild rice. Mix well; place in greased 2-quart casserole. Top with remaining cheese. Bake, uncovered, in preheated 325F oven 25 minutes or until heated through.

Recipe compliments of the Minnesota Cultivated Wild Rice Council