1 c. wild rice
1 c. grated sharp processed American cheese
1 c. chopped fresh or canned mushrooms
1 c. chopped ripe olives
1/2 c. chopped onion
1 c. hot water
1/2 c. salad oil
1 c. canned tomatoes
1/2 tsp. garlic salt

Soak rice overnight, drain, wash again and drain. Add to remaining ingredients. Place in buttered 2 quart casserole, cover and bake for 1 hour in a 350 degree oven. Serves 4-6.