1 c. uncooked wild rice
4 c. boiling water
1 can cream of celery soup
1 can cream of chicken soup
2 small cans mushrooms (optional)
2 beef bouillon cubes, in 1 c. hot water
1 tsp. salt
1/4 tsp. celery salt
1/4 tsp. garlic powder
1/4 tsp. paprika
1 tbsp. dried onions
1 c. diced celery
2 to 3 lb. lean ground beef
1/2 c. slivered almonds

Pour the boiling water over rice and let stand for 15 to 20 minutes; drain. Place rice in 3-quart casserole (spray with Pam). Add the soups, mushrooms, celery, onions, seasonings and bouillon. Brown meat well. Add half of the almonds. Mix all together and sprinkle remainder of the almonds on the top. Refrigerate overnight.

Bake at 350°F for 1 hour or a little longer.

Yield: 10 to 12 servings.