4 c. boiling water
1 c. raw wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
2 sm. cans mushrooms, drained
2 chicken bouillon cubes dissolved in 1 cup hot water
3/4 c. chopped celery par boiled with
6 tbsp. chopped onion
1 1/2 lbs. ground beef, browned
1/4 tsp. each garlic powder, pepper, onion powder, paprika and celery salt
1/3 c. slivered almonds
1/2 c. sherry or chicken broth

Pour boiling water over rice. Let stand 15 minutes. Drain. Place in large casserole. Add soups, mushrooms, bouillon cubes, and seasonings. Mix. Add onions, celery, and meat. Sprinkle with almonds. Refrigerate overnight. Before baking, pour sherry over top. Cover and bake at 350 degrees for 1 1/2 hours.