Wild Rice and Beef Casserole

 

1

lb lean (at least 80%) ground beef

1

package (6.2 oz) fast-cooking long-grain and wild rice mix

1

can (10.75 oz) condensed tomato soup

1/4

cup milk

1/4

teaspoon pepper

1

cup shredded Cheddar cheese (4 oz)

• 1 Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• 2 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• 3 Meanwhile, make rice mix as directed on package—except omit butter. Stir rice mixture, soup, milk and pepper into beef. Spoon into casserole.
• 4 Cover and bake 30 minutes. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is hot.