1 1/2 lbs. ground beef
1 med. onion, chopped
1 c. wild rice, uncooked
4 c. boiling water
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 c. diced celery
1 lg. can mushrooms, drained
2 beef bouillon cubes
1 bay leaf, crumbled
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika

Combine boiling water and wild rice. Let stand 15 minutes. Drain off excess water. Add soups, mushrooms, and bouillon cubes dissolved in 1 cup water. Add bay leaf, salt, pepper, and paprika. Brown ground beef with onions and celery. Combine with rice. Pour into 2 quart casserole. Sprinkle with 1/2 cup slivered almonds. Bake, covered, at 350 degrees for 1 hour.