1 c. wild rice
3 c. boiling water
1 1/2 lbs. ground beef
6 tbsp. chopped onions
2 cans cream of chicken soup
2 (4 oz.) cans mushrooms
2 beef bouillon cubes
2 c. boiling water
1 1/4 tbsp. garlic or celery salt
1 bay leaf
3/4 c. chopped celery
1/2 c. blanched slivered almonds

Wash rice. Bring 3 cups water to boil. Remove from heat, add rice and let stand for 15 minutes. Drain rice. Brown meat and onions in butter. Combine rice, meat, chicken soup, mushrooms and bouillon cubes (dissolved in 2 cups boiling water). Add remaining ingredients. Put in covered casserole and refrigerate overnight. Bake, uncovered at 350 degrees for 1 hour. Serves 4 to 6.