Dad's Wonderful Wild Rice Casserole

1 c Uncooked wild rice, rinsed

3 c Water

6 ea Slices bacon, crumbled

1 c Chopped onions

1/2 c Chopped celery

1/2 c Chopped carrot

1 c Sliced fresh mushrooms

10 1/2 oz Can chicken with rice soup

1. In medium saucepan, combine wild rice and water. Bring to a boil.

Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is tender and water is absorbed.

2. Meanwhile, grease 1 1/2-quart casserole. In large skillet over

medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels.

3. Discard all but 1 tablespoon drippings in skillet. Add onions,

celery, and carrot; cook and stir 3 to 5 minutes or until tender. Stir in mushrooms; cook and stir 1 to 2 minutes. Stir in soup and bacon.

4. Heat oven to 350 degrees. Add cooked rice to skillet; mix well.

Spoon into greased casserole; cover. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.

Nutrition Information Per Serving: 100 Calories, 3 g Fat, 230 mg Sodium