Beef and Wild Rice Casserole

TJ-Montana's Note:

Nutty rice flavors with good lean ground beef - sneak in some veggies and you've got a meal in a skillet!

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 8

• 2 2⁄3; cups hot water
• 2 teaspoons beef bouillon or 2 teaspoons beef base
• 2⁄3; cup wild rice , uncooked
• 1 lb lean ground beef
• 2 cups zucchini , shredded
• 1 cup celery , chopped
• 4 scallions or 4 green onions , thinly sliced
• 3 -4 garlic cloves , minced
• 1 (10 ¾ ounce) can condensed low-fat cream of mushroom soup
• ½ cup long grain rice , uncooked
• 1⁄8; teaspoon pepper

Directions:

1. Preheat oven to 350.
2. In 2-quart baking dish, combine boiling hot water, beef bouillion and wild rice; set aside.
3. In large skillet, brown meat and pour off any fat.
4. Stir in zucchini, celery, onion and garlic; cook until tender.
5. Add soup, long grain rice and pepper.
6. Transfer meat mixture to wild rice mixture in baking dish and mix well.
7. Cover with tight foil.
8. Bake 90 minutes at 350.