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Wild Rice and Steak Casserole




Source of Recipe


Paula Deen Magazine, March/April 2007






Recipe Introduction


Serve with Mixed Greens with Buttermilk Balsamic Dressing and Buttery Garlic Rolls





List of Ingredients



• 2 (6.7 oz) boxes mushroom flavored whole grain and wild rice
  
• 1/4 cup butter
  
• 1 (8 oz) pkg sliced fresh mushrooms
  
• 1 small onion, chopped
  
• 2 T all-purpose flour
  
• 1 tsp ground black pepper
  
• 1/2 tsp salt
  
• 2 (10.75 oz) cans cream of mushroom soup
  
• 3/4 cup milk
  
• 3 cups cooked, chopped flank steak (leftover from Grilled Flank Steaks)
  
• 2 cups shredded sharp Cheddar cheese
  
• Chopped fresh parsley (optional)
  






Instructions



1. Prepare rice according to package directions; set aside.
   
2. Preheat oven to 350. Lightly grease an 11x7x2-inch baking dish.
   
3. In a large skillet, melt butter over medium-high heat. Add mushrooms and onion, and cook 4 to 5 minutes, or until tender. Stir in flour, pepper, and salt, and cook 2 minutes. Stir in soup and milk. Add rice, stirring to combine. Stir in chopped steak.
   
4. Spoon mixture into prepared dish. Cook 30 minutes, or until heated through. Sprinkle evenly with cheese; bake 5 minutes, or until cheese is melted. Garnish with chopped fresh parsley, if desired.
   






Final Comments


Makes 4 to 6 servings