2 c. wild rice
2 lbs. ground beef
1 tbsp. shortening
1 c. chopped onion
1 c. chopped green pepper
1 bud garlic, optional
1/2 c. chopped water chestnuts
1 (4 oz.) can mushrooms, drained
1 can cream of mushroom soup
1 can cream of celery soup
2/3 c. milk

Wash wild rice. Cook in 8 cups boiling water until tender. Drain well. Brown beef. Drain and remove to a well greased 2 quart casserole. Cook onion, green pepper and garlic in shortening until soft but not brown. Remove garlic bud. Add onion and green pepper to casserole. Add water chestnuts, mushrooms and wild rice. Combine soups and milk. Add to casserole and blend thoroughly. Bake one hour at 325 degrees. This can be prepared ahead and frozen. Serves 8 generously.