Wild Rice and Mushroom Pot Pie

 

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) Green Giant® Valley Fresh Steamers™ 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

• 1 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.
• 2 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.
• 3 In medium bowl, mix topping ingredients and reserved 1/2 cup wild rice with fork. Pour over beef mixture.
• 4 Bake uncovered 28 to 32 minutes or until crust is golden brown.