Wild Rice, Mushroom And Cheese Casserole-Crock Pot

• 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

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.

extra virgin olive oil, red onion, yellow bell peppers, cremini mushrooms, garlic, tomatoes, oregano, paprika, butter, flour, milk, swiss cheese, salt, black pepper, rice, pecans

Taken from www.food.com/recipe/wild-rice-mushroom-and-cheese-casserole-crock-pot-476072 (may not work)