1 c. wild rice
3 c. boiling water
1 can consomme, undiluted
2 can cream of chicken soup
1 can water
1/2 tsp. salt
1 bay leaf
1 1/4 lb. ground beef
1/4 tsp. each celery salt, poultry seasoning, pepper, Accent, and paprika
6 tsp. onion, chopped
Pinch of thyme
Parsley, chopped
1/2 c. slivered almond
1 (8 oz.) can mushroom and liquid

Mix wild rice and boiling water; let stand 15 minutes and drain. Mix consomme, chicken soup, 1 can water, salt, bay leaf, mushrooms with liquid, celery salt, paprika, poultry seasoning, pepper, and Accent. Brown onions with ground beef. Combine with mixture above; add thyme, parsley, and slivered almonds. Let stand overnight in refrigerator. Bake 3 hours at 350 degrees. Uncover the last hour.