1 c. uncooked wild rice
1 1/2 lb. ground beef
1 can mushroom soup
1 can cream of chicken soup
1 lg. can sliced mushrooms, drained
2 beef bouillon cubes
1 bay leaf
Approx. 1/4 tsp.:
Celery salt, Garlic salt,
Pepper, Onion salt
Paprika
3/4 c. chopped celery
6 tbsp. chopped onion
1/2 c. slivered almonds

Pour 4 cups of boiling water over 1 cup of uncooked wild rice and let stand 15 minutes. Drain and add mushrooms, mushroom soup and cream of chicken soup, 2 beef bouillon cubes that have been dissolved in 1 cup of boiling water, 1 crumbled bay leaf. Season to taste with celery salt, garlic salt, pepper, onion salt and paprika.

Saute 3/4 cup chopped celery and 6 tablespoons chopped onion in butter and add to above. Brown ground beef, drain and add to above. Put into casserole, sprinkle with almonds and refrigerate until needed. Bake covered for 1 1/2 hours at 350 degrees. Add more bouillon if it becomes dry while baking. Serves 10.