1 lb. ground round
1 can condensed cream of chicken soup
1 beef flavored boullion cube
1 c. water
1 c. celery, sliced
1 small onion, sliced
1/2 c. white, uncooked rice
1 tsp. soy sauce
1/8 tsp. oregano
1/2 c. toasted, slivered almonds

Preheat oven to 350 degrees. Cook ground round in a skillet over low heat, breaking into small pieces with a fork, until meat is lightly browned. Stir in chicken soup, bouillion cube, water, celery, onion, rice, soy sauce and oregano. Heat to boiling, crushing bouillion cube with a wooden spoon. Pour contents of skillet into a 2 quart greased baking dish. Cover and bake 30 minutes. Uncover, sprinkle almonds on top. Bake 15 minutes longer.