Wild Rice and Mushroom Casserole - Crock Pot Style by Holly

2 tablespoons olive oil
1/2 medium red onion, finely diced
1 large green pepper, finely diced
8 ounces button mushrooms, thinly sliced
2 cloves garlic, minced
1 can (14 ounces) diced tomatoes, drained
1 teaspoon dried orregano
1 teaspoon paprika
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
8 ounces pepper jack, Cheddar or Swiss cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
2 cups wild rice, cooked according to package instructions

Assembly:

1. Heat oil in large skillet over medium heat until hot. Add onion, bell pepper and mushrooms. Cook and stir 5 to 6 minutes until vegetables soften. Add garlic, tomatoes, oregano and paprika. Continue to cook and stir until heated through. Transfer to large bowl to cool.
2. Melt butter in same skillet over medium heat; whisk in flour. Cook and stir until smooth and golden, about 4 to 5 minutes. Whisk in milk and bring to boil. Whisk shredded cheese into boiling milk to produce rich, velvety sauce.
3. Combine cooked wild rice with vegetables in large bowl. Fold in cheese sauce to combine gently. Freeze.

Serving Day:

1. Coat Crock Pot slow cooker with nonstick cooking spray.
2. Pour into prepared Crock Pot slow cooker. Cover; cook on LOW 4 to 6 hours or on HIGH 2 to 3 hours.