Wild Rice Casserole with Mushrooms and Peppers

There are so many ingredients in this savory casserole I’m a fan of: the butter, the oregano, the garlic, the sweet peppers, the mushrooms. When they cook all together, it seriously makes a mouthwatering dish you’ll have to fight the urge to have 3rd of {2nds are a must!}. It’s not too difficult to throw together either for how good it tastes. It was a hit with Monkey and the HH {and me, too!}.

Ingredients

2 tablespoons olive oil
1/2 red onion, diced
1 sweet pepper, chopped
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 pound tomatoes, chopped
1 teaspoon dried oregano
1 teaspoon paprika
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk {I used 2%}
2 cups cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked wild rice {I cook mine in my rice cooker}

Directions
Heat olive oil in a large sauce pan over medium heat and saute the onion, sweet pepper and mushrooms until the vegetables are softened {about 5 minutes}. Add tomatoes, garlic, oregano and paprika and cook an additional 3-4 minutes. Transfer sauteed vegetables to a plate.

Melt butter in the same pan over medium heat. Slowly whisk in the flour to make a roux cooking until the sauce is smooth {about 3-4 minutes}. Whisk in milk slowly and bring to a boil. Whisk in cheese and season with salt and pepper.

Fold in cooked rice and vegetables.

Serve immediately or pour into a buttered dish, cover and refrigerate for later. Enjoy!

~Mavis