1Cook wild rice in 1 2/3 cups water as directed on package, drain if necessary.
2Heat oven to 350°F. In 2-quart saucepan, heat 2 tablespoons water to boiling. Cook celery, onion, bell pepper and mushrooms in water, stirring frequently, until crisp-tender; remove from heat.
3Stir in soup and milk. Stir in cooked wild rice and remaining ingredients. Spoon into ungreased 2-quart casserole.
4Cover; bake 30 to 40 minutes or until hot and bubbly.