Wild Rice and Bacon Casserole

1-8 oz box wild rice, washed
6 strips thin lean bacon, cut up
1 medium onion, cut up
1 green pepper, chopped
1 large can evaporated milk
1 stick (or less) margarine
1 can mushroom soup

Steep rice in covered saucepan of boiled water for 20 minutes. Brown bacon and onion in large frying pan; add green pepper, milk margarine, rice soup. Place in 1 ½ quart casserole dish. Bake uncovered, at 325* for about 1 hour.
Yield: 8-10 servings.