Wild Rice and Carrot Casserole

• 4 slices bacon, cut crosswise into thin strips
• 1 large yellow onion, chopped
• 14 lb med-sized mushroom, thinly sliced
• 2 large carrots, peeled and grated
• 1 12 cups wild rice, cooked according to package directions
• 12 cup light cream
• 1 egg, lightly beaten
• 12 teaspoon salt

1. Heat oven to 325 degrees.
2. Lightly grease 6 cup casserole dish.
3. Cook bacon until crisp, drain on paper towels.
4. Cook onion, carrots and mushrooms in bacon drippings until browned.
5. (About 5 minutes) Transfer to a bowl.
6. Add bacon and rice.
7. Combine cream, egg and salt.
8. Fold into rice mixture.
9. Spoon into casserole and cover with foil.
10. Bake at 325 for 30 minutes.
11. Remove from oven and fluff with fork.
12. Return to oven, uncovered, and bake an additional 30 minutes.
13. Remove from oven and fluff with fork before serving.

bacon, yellow onion, mushroom, carrots, wild rice, light cream, egg, salt

Taken from www.food.com/recipe/wild-rice-and-carrot-casserole-40200 (may not work)