Pour 4 cups of boiling water over 1 cup uncooked wild rice and let stand 15 minutes. Drain and add 1 can mushroom soup, 1 can cream chicken soup, 1 large can sliced mushrooms (drained), 2 beef bouillon cubes dissolved in 1 cup boiling water, 1 bay leaf, crumbled, and season to taste with celery salt, garlic salt, pepper, onion salt and paprika, about 1/4 teaspoon each.

Saute 3/4 cup chopped celery and 6 tablespoons chopped onion in butter until transparent and add to the above mixture. Brown 1 1/2 pounds of ground beef, drain and add to the mixture. Put into a casserole, sprinkle with 1/2 cup slivered almonds. Refrigerate until time to bake.

Bake, covered, for 1 1/2 hours at 350 degrees. (Add more bouillon if it becomes dry while baking.) Serves 10.