4 c. boiling water
1/2 c. wild rice
1/2 c. converted rice
1 c. cream of mushroom soup
1 c. cream of chicken soup
1 c. (4 oz.) mushrooms, sliced & drained
2 chicken bouillon cubes dissolved in 1 c. boiling water
1 bay leaf, crumbled
1 c. water chestnuts, sliced
1/2 c. celery salt, garlic salt, onion salt, pepper, paprika
3/4 c. chopped celery
1 med. onion, chopped
1 1/2 lb. ground beef

Pour boiling water over uncooked rice and let stand 20 minutes. Drain rice and add soups, mushrooms, bouillon, bay leaf, water chestnuts and seasonings. Brown ground beef and saute celery and onion and add to rice mixture. Place in buttered casserole and bake covered or uncovered for 1 1/2 hours at 350 degrees.