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Steps
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.
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If canned wild rice is hard to find, use the pouch variety or cook your own according to package directions.
Add 1/3 cup toasted almonds to the beef mixture in step 2.
Round out the meal with a crisp green salad.
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