1 c. grated cheddar cheese (save some for top)
1 sm. can chopped ripe olives
1 (16 oz.) can canned tomatoes (no salt added)
1 c. fresh sliced mushrooms
1/4 c. chopped onions
1 c. wild rice (washed & soaked overnight)

Combine all ingredients in a 2 quart casserole. (Chop tomatoes and use liquid from the can.) Sprinkle extra cheese on top and bake at 350 degrees for 1 hour.