Ingredients
1
lb lean (at least 80%) ground beef
1
small yellow onion, chopped (1/4 cup)
1
package (8 oz) fresh white mushrooms, chopped
2
cloves garlic, finely chopped
1
can (15 oz) cooked wild rice (2 cups)
1
bag (12 oz) frozen mixed vegetables
1
can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup
1/4
cup milk
1/2
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups Original Bisquick™ mix
3/4
cup milk
1
egg
Preparation
Heat oven to 400°F. 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. Add garlic; cook and stir 30 seconds. Remove from heat.
Reserve 1/2 cup wild rice; set aside. 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.
In medium bowl, mix topping ingredients and reserved 1/2 cup wild rice with fork. Pour over beef mixture.
Bake uncovered 28 to 32 minutes or until crust is golden brown.
