8 oz. sharp cheddar cheese, cubed (can vary amt.)
1 lg. can tomatoes with juice, break tomatoes up
1 can mushrooms with juice
1/2 c. chopped onion
1/2 stick butter
1 c. chopped black olives
1 1/2 c. wild rice
1 1/2 c. boiling water

Mix all ingredients together in a 5 quart Dutch oven. Bake at 350 degrees, uncovered for at least 2 hours, until rice is tender. May want to stir after butter melts and during baking, especially towards end to make sure casserole doesn't get too dry. If rice is not tender and all water is absorbed, add more water as needed.