Wild Rice and Beef Casserole
Betty Crocker
1 lb lean (at least 80%) ground beef
1 package (6.2 oz) fast-cooking long-grain and wild rice mix
1 can (10.75 oz) condensed tomato soup
1/4 cup milk
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz)
1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring
occasionally, until brown; drain
3. Meanwhile, make rice mix as directed on package-except omit butter. Stir
rice
mixture, soup, milk and pepper into beef. Spoon into casserole.
4. Cover and bake 30 minutes. Sprinkle with cheese. Bake uncovered 5 to 10
minutes longer or until cheese is melted and mixture is hot.
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