1 c. uncooked wild rice
1 lb. lean ground beef, do not brown
1 (4 oz.) can mushrooms, undrained
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of water
1/2 c. EACH diced celery & onion
1 tsp. salt & dash of pepper
1/4 c. Parmesan cheese (for topping)

Wash, soak and drain wild rice. Blend ALL ingredients, except cheese, together in 2 quart casserole. Top with Parmesan cheese. Cover and bake at 325 degrees for 2 hours. Approximately 10 servings.