Rita's Wild Rice Casserole


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Given to me by a dear friend, Rita Thiet


Ingredients You'll Need

1 cup wild rice, soak 3 hours
1 20 ounce can whole tomatoes, cut up
1 small green pepper, chopped
1 4 ounce can mushroom pieces
1 cup ripe olives, sliced
1/3 cup butter, sliced
1 teaspoon salt
pinch sugar
1/2 teaspoon pepper
1/2 teaspoon crushed oregano
1 1/2 cups boiling water
1 cup velveeta, cubed
1 small onion, chopped


Directions

Preheat oven to 325° and butter casserole. Put drained rice in bottom of caserole. Break tomatoes into chunks and spread over rice along with juice and ingredients through the oregano. Pour boiling water over all. Cover with tight fitting lid or foil and bake 1 hour. After 1 hour, stir ingredients together, top with cheese. Cover and bake an additional hour.


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