1/2 c. wild rice, uncooked
1 1/2 c. water
1/2 lb. bacon
1/4 c. chopped onion
2 (10 3/4 oz.) cans cream of potato soup, diluted with 1 can milk
4 c. grated Cheddar cheese
1 qt. milk

Combine rice and water in a saucepan and cook over low heat for 45 minutes. Drain and set aside. Fry bacon; drain on paper towel. Crumble into small pieces. Saute onions until softened. Stir ingredients together in large saucepan. Stir over low heat until cheese is melted. Serves 8.