1 c. uncooked wild rice
2 c. grated cheddar cheese
2 c. cooked turkey
1 can cream of mushroom soup
1 c. milk
1 can sliced water chestnuts
1 or 2 cans mushrooms

Cook rice. In buttered 2 quart casserole alternate layers of rice, meat, mushrooms, water chestnuts and cheese. Dilute soup with milk and pour over casserole. Bake at 350 degrees for 45 minutes to 1 hour. You can freeze, but thaw before baking. Serves 8.