1/2 c. wild rice
1/2 c. brown rice
3 c. boiling water
6 tbsp. minced onion
1/2 c. butter
1 lb. ground beef
1 c. minced parsley
1/2 c. slivered almonds
2 cans cream of chicken soup
2 c. sliced fresh mushrooms
2 beef bouillon cubes
1 c. boiling water
1/2 tsp. salt
1 tsp. black pepper
1 tsp. celery salt
1 tsp. paprika
1 bay leaf, crumbled

Pour water over rice and let stand for 15 minutes. Drain. Brown onion in pan and butter. Add meat and brown 10 minutes. Mix with rice and remaining ingredients. Refrigerate overnight. Bring casserole to room temperature and bake at 325 degrees for 1 - 1 1/2 hours. Serves 10-12.