16 oz. long grain wild rice (UNCLE BEN'S®)
1 lb. bulk pork sausage
1 lb. ground beef
1 (8 oz.) can mushrooms (drain)
1 (8 oz.) can water chestnuts
3 tbsp. soy sauce
1 (2 3/4 oz.) pkg. sliced almonds
1 lg. onion, chopped

Cook rice according to directions on box. Set aside. Cook sausage, beef and onion over medium heat in large skillet until meat is brown, stirring to crumble. Drain off grease. Add rice, mushrooms, water chestnuts, soy sauce. Stir well; put into ungreased 2 quart casserole. Cover and refrigerate overnight.

Remove from refrigerator. Let set at room temperature for 30 minutes. Sprinkle almonds on top. Bake uncovered at 325 degrees for 50 minutes or until thoroughly heated.