3/4 c. wild rice
1 lb. ground beef
2 c. diced celery
1/2 c. diced onions
1/2 c. chopped green pepper
2 cans stewed tomatoes or tomato sauce
1 (7 oz.) can mushrooms
1 tbsp. salt
1/4 tsp. black pepper
1 can cream of mushroom soup
1/4 c. half and half
1 tbsp. Cheez Whiz
1 c. slivered almonds
2 tbsp. butter

Toast almonds in butter in oven. Cook rice in water for 20 minutes and drain. In large pan brown ground beef. Add celery, onions, green pepper, tomatoes, mushrooms, wild rice, salt and pepper. Pour into large skillet and cook for 45 minutes over low medium heat being careful not to let the mixture burn, stirring with a fork only a few times. In a saucepan over low heat make a sauce with the soup, half and half and Cheese Whiz. Spoon sauce over each serving and top with almonds.