1 stick butter
2 med. onions, chopped
2 lg. ribs celery, chopped
1 can cream of mushroom soup
1 sm. can mushrooms, drained
1/2 lb. Velveeta cheese
1 (4 oz.) box wild rice (DO NOT use seasoning mix with rice)
1/2 tsp. salt

Cook butter, onions and celery until transparent. While they are still hot, add the soup, mushrooms and the cheese; cut into chunks so it will melt. Cook the wild rice according to directions on box. Drain and put in casserole. Cover rice with above mixture. Let stand 1 hour or refrigerate overnight. Bake, covered, for 1 1/2 hours at 350 degrees or may be microwaved.