1 c. wild rice
2 cans cream of chicken soup
1 bay leaf
Pinch of thyme
1 tbsp. parsley
Toasted almonds
1 1/2 lb. hamburger
1 can consomme
1 c. hot water
1 can mushrooms
6 tbsp. onion
1/2 tsp. salt
1/4 tsp. celery salt
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/4 tsp. paprika
1/4 tsp. pepper
1/4 tsp. Accent
1/4 tsp. poultry seasoning

Pour water over rice, let stand 15 minutes. Drain and mix all the ingredients. Place in a large casserole, cover and refrigerate overnight. Bake at 350 degrees for 3 hours, uncover for 45 minutes.