Pork and Wild Rice Casserole

Ingredients

• 6 slices bacon 
• 2 tablespoons butter 
• 8 ounce mushrooms drained sliced canned
• 0.5 cup celery chopped
• 18 ounce cream of mushroom soup ready to serve canned
• 0.5 cup flour 
• 0.3 cup parsley fresh chopped
• 4 pounds ground pork 
• 3.5 cups half and half 
• 1 medium onion chopped
• 2 ounce pimento diced
• 12 servings salt and pepper to taste
• 1 cup slivered almonds 
• 6 cups water 
• 2 cups rice wild uncooked

Equipment

• bowl
• frying pan
• oven
• pot
• casserole dish

Directions

1. Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place bacon in a large skillet over medium-high heat and cook until evenly brown.
4. Drain, crumble, and set aside.
5. Place pork in skillet and cook until evenly brown.
6. Drain and set aside.
7. Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside.
8. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup.
9. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper.
10. Transfer to a 9x13 inch casserole dish.
11. Bake 40 minutes in the preheated oven.