Pour 4 cups boiling water over 1 cup uncooked wild rice and let stand 15 minutes.

Drain and add: 1 can cream of chicken soup 1 lg. can sliced, drained mushrooms 2 beef bouillon cubes dissolved in 1 c. boiling water 1 bay leaf (crumbled)

Season to taste with celery salt, garlic salt, pepper and onion salt (about 1/4 teaspoon each).

Saute 3/4 cup chopped celery and 1/2 cup chopped onion in butter until transparent and add to mixture. Brown 1 1/2 cups ground beef, drain and add to the mixture. Place in casserole. Sprinkle with 1/2 cup slivered almonds, if desired. Bake, covered, for 1 1/2 hours at 350 degrees. Serves 10.