4 c. boiling water
1 c. uncooked wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
2 sm. cans mushrooms, drained
2 beef bouillon cubes in 1 c. water
1 tsp. salt
1/4 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. onion salt
1/4 tsp. paprika
3/4 c. chopped celery
6 tbsp. chopped onion
2 lb. lean ground beef
1/2 c. slivered almonds

Pour boiling water over rice and let stand covered for 30 minutes; drain. Place rice in large casserole; add soups, mushrooms, bouillon and seasonings. Mix gently.

Saute onion and celery in butter. Remove to casserole. Brown meat and add to casserole, mixing thoroughly. Sprinkle with almonds. Bake, covered, for 1 1/2 hours at 350 degrees. (More bouillon can be added if casserole becomes dry while baking.) Serves 8-12.