1/2 c. wild rice
1/2 c. regular rice
3 c. boiling water
6 tbsp. chopped onion
1 1/2 lb. ground turkey
2 cans cream of chicken soup
2 (4 oz.) cans sliced mushrooms with liquid
3 bouillon cubes, dissolved in 1 1/2 c. hot water
1 tsp. celery salt
1 tsp. onion salt
1 tsp. pepper
1 tsp. garlic salt
1 tsp. paprika

Pour boiling water over rice. Let stand 15 minutes and drain. Brown onion and ground turkey. Combine all ingredients. Refrigerate in tightly covered casserole overnight. Bake at 325 degrees for 1 1/2 to 2 hours. If slightly dry, add another bouillon cube dissolved in 1/2 cup hot water. Serves 12.