4 c. boiling water
1 c. wild rice, uncooked
1 can cream of celery soup
1 can cream of mushroom soup
1 can beef bouillon
2 tsp. salt
1/4 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. paprika
2 lbs. lean ground beef
3 tbsp. butter
1 lb. fresh mushrooms, sliced
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. slivered almonds

Pour boiling water over rice. Cover and let stand 15 minutes. Drain. Place in 3-quart casserole. Add soups and seasoning. Mix gently. Slice and saute mushrooms in 2 tablespoons butter. Mix into rice. Saute celery and onion in 1 tablespoon butter until limp. Mix into rice. Brown meat. Add to rice and mix. Sprinkle with almonds; cover and refrigerate up to 24 hours. Bake, covered, 1 1/2 hours in preheated 350 degree oven. Can be held in 250 degree oven for at least 1/2 hour longer. Serves 10.