1 c. wild rice
2-3 cans chicken broth, undiluted
1 tbsp. onion powder
3/4 tsp. garlic powder
1-2 tsp. seasoned salt
1 tsp. celery salt
Parmesan cheese
1 lb. Swiss cheese
About 3 lbs. potatoes, halved, thinly sliced, unpeeled

Put rice in pan with enough water to cover. Bring to boil. Remove from heat and cover. Let stand 15 minutes. Rinse in cold water. Repeat process. Grease 9x13 inch pan.

Mix potatoes, partially cooked rice, 2 cans soup, and spices in pan. Add more soup, if necessary. Sprinkle with Parmesan cheese. Cover with foil and bake at 325 degrees for 2 to 2 1/2 hours. Uncover pan and add slices of Swiss cheese about 15 minutes before cooking time is done.