1 lb. ground beef
2 green onions, chopped fine
Bacon grease
1 c. mushrooms and juice
1/2 tsp. garlic salt
1/2 tsp. celery salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. wild rice
1 c. water (saved from rice preparation)
1 tsp. salt

Brown ground beef and onions in bacon grease. Add soups, mushrooms and juice, water from rice preparation, garlic salt and celery salt. Pour boiling water over rice four times (last time, add 1 tsp. salt to water, after pouring over rice save water). Add 1 cup to casserole mixture. Allow to cool.

Divide meat mixture, put half in casserole, then a layer of wild rice, then remaining meat mixture over rice. Bake at 325 degrees for two hours. Serve with French bread slices or individual French rolls, small.

FRENCH BREAD SPREAD:

1 tsp. basil
1 tsp. thyme
1 tsp. dry chopped parsley
1 green onion finely chopped
1/4 lb. butter

Mix ingredients together. Spread on rolls or bread. Wrap in foil, put in oven and heat for 20-30 minutes. Serve casserole and bread with tossed green salad.