3 tbsp. salad oil
3 tbsp. chopped onion
1 lb. lean ground beef
1 10 1/2 oz. cream of celery, chicken, or mushroom soup
1 8 oz. can sliced water chestnuts, drained
1 4 oz. can sliced mushrooms, drained
1/2 c. water
3/4 tsp. celery salt
3/4 tsp. minced garlic
3/4 c. wild rice, cooked according to package directions, without salt

Preheat oven to 375°F. Sauté onion in oil in large skillet. Add ground beef and brown. Drain off grease. Stir in soup, water chestnuts, mushroom, water, seasonings and cooked wild rice. Pour into a buttered casserole dish.

Bake covered for 30 minutes.