Wild Rice and Mushroom Casserole

Here's another recipe! I know I've been posting a lot, but there are just so many delicious recipes that I'be been trying that I want to share...

2 Tb olive oil
1/2 medium red onion, finely diced
1 large green pepper, finely diced
8 oz button mushrooms, thinly sliced
2 cloves garlic, minced
1 can (14oz) diced tomatoes, drained
1 tsp dried oregano
1 tsp paprika
2 tb butter
 2 tb all-purpose flour
1 1/2 C milk
8 oz pepper jack, Cheddar or Swiss cheese, shredded
1 tsp salt
1/2 tsp black pepper
2 C wild rice, cooked according to package instructions

1. Coat slow-cooker with non-stick cooking spray
2. Heat oil in large skillet over medium heat until hot. Add onion, bell pepper, and mushrooms. Cook and stir 5 to 6 min. or until veggies soften. Add garlic, tomatoes, oregano and paprika. Continue to cook and stir until heated through. Transfer to large bowl to cool.
3. Melt butter in same skillet over medium heat; whisk in flour. Cook and stir until smooth and golden, about 4 to 5 min. Whisk in milk and bring to a boil. Whisk shredded cheese into boiling milk to produce rich, velvety sauce.
4. Combine cooked wild rice with vegetables in large bowl. Fold in cheese sauce to combine gently. Pour into prepared slow cooker. Cover; cook on LOW 4 - 6 hours, or on HIGH 2 - 3 hours.

Makes 4 - 6 servings.