Wild Rice and Mushroom Pot Pie

Name: Wild Rice and Mushroom Pot Pie
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 305 grams can condensed 98% fat-free cream of mushroom soup; 425 grams can cooked wild rice (2 cups); 1 egg; 2 cloves garlic, finely chopped; 454 grams lean (at least 80%) ground beef; 177 milliliters milk; 0 teaspoons pepper; 340 grams bag Green Giant® Valley Fresh frozen mixed vegetables; 1 teaspoons salt; 227 grams package fresh white mushrooms, chopped; 59 milliliters small yellow onion, chopped; 355 milliliters Original Bisquick® mix

You can never have too many main course recipes, so give Wild Rice and Mushroom Pot Pie a try. One portion of this dish contains roughly 26g of protein, 7g of fat, and a total of 284 calories. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up condensed cream of mushroom soup, salt, mix, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Heat oven to 400°F.

Equipment you will use

Oven

Heat 12-inch nonstick skillet over medium-high heat. Cook beef, onion and mushrooms in skillet 7 to 9 minutes, stirring occasionally, until beef is thoroughly cooked and liquid is absorbed.

Ingredients you will need

Mushrooms

Onion

Beef

Equipment you will use

Frying Pan

Add garlic; cook and stir 30 seconds.

Ingredients you will need

Garlic

Remove from heat.

Reserve 1/2 cup wild rice; set aside.

Ingredients you will need

Wild Rice

Add remaining wild rice, the frozen vegetables, soup, 1/4 cup milk, the salt and pepper to beef mixture; stir to combine. Spoon into ungreased 2-quart casserole.

Ingredients you will need

Salt And Pepper