1/2 c. uncooked wild rice
2 c. water
1 qt. milk
2 tbsp. butter
1 med. onion, minced
1 lb. Velveeta cheese
1 lb. bacon
2 cans cream of potato soup

In separate saucepan prepare wild rice according to directions. Fry bacon until crisp. Remove from pan, drain, and crumble; set aside. Cut cheese into 1-inch cubes.

Saute onion in butter until tender. Add water, milk, and soup. Increase heat to medium, stirring occasionally. When mixture is hot, add the cheese. When cheese is melted, add the cooked wild rice. Stir in the bacon.

(I also add left-over mashed potatoes, mushrooms, etc.)