Wild Rice And Mushroom Casserole

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2 cups wild rice, cooked to package instructions

2 tablespoons olive oil

1/2 medium red onion, finely diced

1 large green bell pepper, finely diced

8 ounces button mushrooms, sliced thin

2 cloves garlic, minced

14 ounces diced tomatoes, drained

1 teaspoon dried oregano

1 teaspoon paprika

2 tablespoons butter

2 tablespoons flour

1 1/2 cups milk

8 ounces pepper-jack, cheddar, or Swiss cheese, shredded

1 teaspoon salt

1/2 teaspoon ground black pepper

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