1 c. wild rice, washed
1/4 c. onion, chopped
1 1/2 lbs. lean ground beef
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
1 can mushrooms, drained
1 can water chestnuts, drained & sliced
2 beef bouillon cubes in 1 c. boiling water

Put rice in kettle and cover with 4 cups boiling water. Simmer for 5 minutes. Remove from heat, and let stand 15 minutes before draining. Brown onion and ground beef. Drain grease. Combine all ingredients. Season to taste with salt, onion salt, paprika, celery salt, etc. Bake at 350 degrees for 1 1/2 hours, covering for 45 minutes, then uncovering for 45 minutes. This "holds well" in oven. Can bake for up to 3 hours. Serves 12.