1/4 c. wild rice
6 strips bacon, cut in sm. pieces
1 med. onion, chopped
10 1/2 oz. can cream of potato soup
10 1/2 oz. can cream of chicken soup
3 1/2 soup cans milk
1 c. grated American cheese

Cook the wild rice until tender. Drain and set aside. (Leftover rice = 3/4 cup.) Brown the bacon and onion. Pour off drippings. In a large saucepan combine the drained cooked rice, bacon, onions, creamed soups, milk and grated cheese. Stir well. Simmer 10 minutes. No salt is needed.