Beef And Wild Rice Casserole

• 2 2/3 cups hot water
• 2 teaspoons beef bouillon or 2 teaspoons beef base
• 2/3 cup wild rice, uncooked
• 1 lb lean ground beef
• 2 cups zucchini, shredded
• 1 cup celery, chopped
• 4 scallions or 4 green onions, thinly sliced
• 3 -4 garlic cloves, minced
• 1 (10 3/4 ounce) can condensed low-fat cream of mushroom soup
• 1/2 cup long grain rice, uncooked
• 1/8 teaspoon pepper

1. Preheat oven to 350.
2. In 2-quart baking dish, combine boiling hot water, beef bouillion and wild rice; set aside.
3. In large skillet, brown meat and pour off any fat.
4. Stir in zucchini, celery, onion and garlic; cook until tender.
5. Add soup, long grain rice and pepper.
6. Transfer meat mixture to wild rice mixture in baking dish and mix well.
7. Cover with tight foil.
8. Bake 90 minutes at 350.

water, beef bouillon, wild rice, lean ground beef, zucchini, celery, scallions, garlic, condensed lowfat, long grain rice, pepper

Taken from www.food.com/recipe/beef-and-wild-rice-casserole-416663 (may not work)