Vegetable Wild Rice Casserole

3 cups cooked wild rice blend
1 can of cream of mushroom soup
1 cup of almond milk
1/2 cup chicken stock
2 cups frozen vegetables
1/4 yellow onion sliced
8-10 button mushrooms sliced
1 clove garlic minced
1 1/2 T olive oil
1 t thyme
salt and pepper to taste

Saute onions, mushrooms and garlic in olive oil on medium heat for 5-7 minutes. Add the rest of the ingredients. Mix well and bake in a covered casserole dish for 1 hour at 350 degrees, reduce heat to 250 degrees and bake for 15 minutes more.