3/4 c. wild rice (or UNCLE BEN'S® wild rice and long grain rice)
1/2 lb. bacon, crumbled
1/2 onion, chopped (saute in bacon grease or microwave until transparent)
2 cans cream of potato soup
1 qt. reg. milk (or 1 qt. half and half if you like it thick)
1 lb. (or more) Velveeta cheese
1 can mushrooms (optional)

I wash and soak wild rice overnight or microwave in water until partially open, then drain.

Place all except cheese in slow cooker and simmer 4 hours or until done. Add cheese and cook until melted. If you use half and half, you may wish to decrease rice to 1/2 cup.