Pour 4 cups boiling water over 1 cup uncooked wild rice. Let stand 15 minutes. Drain and add fresh water and simmer for 15 minutes. Drain well. Place in greased casserole. Add 1 can cream of chicken soup, 1 can chicken broth, 2 beef bouillon cubes dissolved in 1 cup water (or 1 can beef bouillon), 1 large can mushroom drained. Season to taste with 1/4 teaspoon each of celery salt, onion salt and paprika.

Saute 3/4 cup chopped celery and 1/2 cup chopped onion in butter until transparent and add to above mixture.

Brown 1 1/2 pounds ground beef, drain and add to mixture in casserole. Sprinkle with 1/2 cup sliced almonds. Refrigerate overnight or until time to bake. Bake covered 1 1/2 hours at 350 degrees. May add more bouillon or chicken broth if it becomes dry.