Wild Rice, Mushroom And Cheese Casserole-crock Pot

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 1/2 cup diced red onion
• 1 yellow bell peppers or 1 orange bell pepper, diced
• 8 ounces cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 (14 ounce) can diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 8 ounces swiss cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cooked wild rice
• 1/2 cup pecans, chopped

Recipe

• 1 lightly coat your crock pot with oil or cooking spray.
• 2 heat olive oil in a large skillet over medium heat.
• 3 add onion, peppers and mushrooms.
• 4 cook for 5 minutes, stirring often.
• 5 add garlic, tomatoes, oregano and smoked paprika.
• 6 cook for 2 additional minutes.
• 7 transfer to crock pot.
• 8 in same skillet, same heat melt butter.
• 9 whisk in flour, making a light golden brown roux.
• 10 whisk in milk and bring to a boil.
• 11 reduce heat to medium & stir in cheese.
• 12 stir or whisk constantly to make a creamy sauce.
• 13 add cooked wild rice and pecans to mushroom mixture in crock pot-stir.
• 14 fold in cheese sauce.
• 15 cover and cool on low for 5 hours or high for 3 hours.