1. Preheat Oven to 350 Deg. F. 2. Wash 4 C. of cooked wild rice thouroughly. Add rice to 3 C. water in a covered baking dish. Cover and bake at 350 Deg. F. for 1 hour. Reck rice. If more water is needed, add water and fluff with a fork. Continue baking for 1/2 hour. Rice should be moist, not dry. 3. (1 C. raw rice makes approx. 4 C. cooked. 4. Blend soup and cream until smooth. 5. Fry bacon until crisp. Reserve 2 T. drippings. Brown the chopped onions and green peppers in the reserved drippings. Add all to the soup mixture and blend. Add in cooked rice. Blend again. Sprinkle with grated cheese. Cover dish tightly with foil. 6. Bake at 350 Deg. F for 35 min. Can be made day before and baked the day of.
