1 c. uncooked wild rice
4 c. boiling water
1 can cream of mushroom soup
2 sm. cans sliced mushrooms
1 can beef bouillon or 2 bouillon cubes dissolved in 2 c. water
1 tsp. salt
1 bay leaf, crumbled
1/4 tsp. each celery salt, garlic salt or powder, pepper, onion salt, paprika, poultry seasonings and thyme
3/4 c. chopped celery
1/2 c. chopped onion
2 lbs. lean ground beef
1/2 c. slivered almonds

Pour boiling water over wild rice and let stand while browning ground beef; saute onions, celery and mushrooms. Drain wild rice and mix all ingredients except slivered almonds and place in a large buttered casserole then sprinkle with almonds.

Bake at 325 for 1 1/2 to 2 hours. Add more bouillon if casserole becomes too dry while baking. Serves 8 to 12.