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™ Steamers™ frozen mixed vegetables

1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup

¼ cup milk

½ teaspoon salt

¼ teaspoon pepper



1 ½ cups Original Bisquick™ mix

¾ cup milk

1 egg













Recipe credits to www.bettycrocker.com



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.


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.


In medium bowl, mix topping ingredients and reserved 1/2 cup wild rice with fork. Pour over beef mixture.


Bake uncovered 28 to 32 minutes or until crust is golden brown.