Wild Rice And Meatball Casserole

• 1/2 c. soft bread crumbs
• 3/4 c. milk
• 1 tsp. salt
• 1 tsp. Worcestershire sauce
• 2 lb. ground chuck
• 3 Tbsp. salad oil
• 1 c. chopped celery
• 1 c. chopped onion
• 1 tsp. dry mustard
• 1 can cream of mushroom soup
• 1 soup can water
• 1/2 c. white wine
• 3 chopped pimentos
• 1 c. pitted, ripe olives, chopped
• 1 1/4 c. wild rice (uncooked)
• 1 c. grated Swiss cheese

1. Measure wild rice (uncooked).
2. Prepare according to package directions; set aside.
3. Combine bread crumbs, milk, salt, mustard and Worcestershire sauce.
4. Let stand a few minutes.
5. Add meat and mix well.
6. Heat oil in Dutch oven.
7. Make meatballs and brown on all sides in hot oil.
8. Remove browned meat from pan.
9. Add celery and onions to drippings and brown lightly.
10. Add soup, water, wine, pimentos and olives.
11. Stir in cooked rice.
12. Fold in meatballs.

bread crumbs, milk, salt, worcestershire sauce, ground chuck, salad oil, celery, onion, dry mustard, cream of mushroom soup, water, white wine, pimentos, olives, wild rice, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430920 (may not work)