Wild Rice And Cheese Casserole

• 1 (4-ounce) package wild rice
• 1/2 cup butter or margarine
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon salt
• 1 (3-ounce) package softened cream cheese
• 2 (4-ounce) cans button mushrooms, drained

1. Cook wild rice according to package directions; drain and set aside.
2. Melt butter in top of a double boiler over simmering water; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over boiling water, stirring constantly, until thickened and bubbly. Stir in salt and cream cheese. Remove from heat.
3. Grease a 1 1/2-quart casserole. Spoon half of wild rice into dish; place half of mushrooms on top of rice, and spoon half of cream cheese sauce evenly over mushrooms. Repeat layering procedure. Bake at 325u0b0 for 30 minutes. Serve hot.

wild rice, butter, flour, milk, salt, cream cheese, button mushrooms

Taken from www.myrecipes.com/recipe/wild-rice-cheese-casserole (may not work)