Ingredients

1 cup Wild Rice 1/2 lb. Bacon, diced 1 cup Celery, diced 1 medium Onion, diced 1 cup fresh Mushrooms, sliced Half a Green Bell Pepper, diced 10-oz. can Cream of Mushroom Soup 10-oz. can Cream of Chicken Soup 2 Tbs. Pimiento, chopped Rinse the wild rice and then place in a 2-quart saucepan of lightly salted boiling water. Cook for 20 minutes until partially done, then drain and set aside in a lightly buttered 2-quart casserole dish. Fry the diced bacon in a heavy skillet over medium-high heat. Drain the bacon bits on paper toweling to remove excess grease as you fry; leave just enough of the bacon grease in the skillet to saut the celery, onions, mushrooms, and green pepper. While sauting the vegetables until tender (usually about 5 minutes), add the drained bacon to the rice in the casserole dish. Then add the sauted vegetables, and blend all the with a fork. Pre-heat the oven to 350FWhile the oven is heating, warm both soups in a clean saucepan with the required amount of water. When warmed through and blended, pour into the rice-filled casserole dish. Add the pimiento and stir to blend the . Bake the casserole, covered, for about a half hour, then remove the cover and continue to bake for another 30 minutes. Check occasionally to make sure there is just enough moisture to cook the rice through. Serve warm.SUBMITED BY DENISE B

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