1 1/2 c. raw wild rice
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 (4 oz.) can mushrooms, stems and pieces
1 (No. 2) can bean sprouts, well rinsed
1 can sliced water chestnuts, well rinsed
1 tbsp. soy sauce
3 c. cut or sliced shrimp, cleaned and deveined

Butter a 2 1/2 quart casserole. Mix all the ingredients, put in casserole and bake uncovered at 375 degrees for 1 hour. During the last 10 minutes, sprinkle with 1/4 cup slivered almonds or 1/2 cup French onion rings. You can use a 1/2 cup white rice with 1 cup wild rice.

Steam wild rice; measure rice, pour 2 cups boiling water over and cover. Repeat process until rice pops open. Drain well and then proceed.