Wild Rice Chik'n Casserole

2 serving Quorn Naked Chick'n Cutlets (by QUORNDAWG)
2 cup wild Rice, cooked
2 cup brown rice, cooked
1 tbsp butter, salted
.5 cup yellow onion, diced
1 stalk celery, diced
.5 cup sweet bell peppers, diced
1 cup crimini mushrooms, sliced
1.25 cup Healthy Request Cream of Mushroom Soup (1 can)
2 oz asiago cheese
thyme, salt, pepper

Cook wild rice and brown rice according to packaged directions. Set aside. Thaw Quorn cutlets briefly in microwave and cut into bite sized cubes. Saute in 1 tsp butter until browned. Remove from pan then add remaining butter and vegetables (and a pinch of thyme and black pepper) and saute until tender. In casserole dish, combine all ingredients except asiago cheese. Grate cheese over the top, cover, and bake at 375 degrees until bubbly. Remove cover and bake an additional 15 minutes until cheese is lightly brown and edges of casserole are crusty. Serve with a green salad. Yum!

Serving Size: Makes six generous servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MIZJOHNSTON.