Wild Rice Casserole

• 1 package Maggie & Mary’s Creamy Wild Rice Soup
• 1 can of mushrooms (drained)
• 1/3 cup chopped onions
• 1 tablespoon soy sauce
• 1 pound lean ground beef
• 1 to 2 cups instant rice
• 1 tablespoon butter
• 1/3 cup low fat sour cream

Prepare soup according to package directions except delete 1 cup water.

While soup is simmering, saute onions and mushrooms in butter, until onions are clear. Remove from pan. Brown ground beef.

When soup is done simmering, add beef, onions, and mushrooms. Add the soy sauce and blend. Remove soup from heat, add instant rice. (You can add a bit of hot water if you like.) Cover pot according to instructions on instant rice box. When rice is done, stir in sour cream.

Pour mixture into a casserole sprayed with non-stick spray. Bake at 325° for about an hour until casserole reaches desired consistency.

You can adjust water/rice amounts to suit your individual tastes!