1 c. wild rice, washed
1/4 c. chopped onion
1 1/2 lbs. ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms, drained
1 can sliced water chestnuts, drained (opt.)
2 beef bouillon cubes in 1 c. boiling water

Put wild rice in kettle, cover with 4 cups boiling water. Simmer for 5 minutes. Remove from heat, let stand 15 minutes before draining.

Brown onion and ground beef. Drain grease. Combine all ingredients. Season to taste with salt, onion salt, paprika, celery salt, Lawry's, etc.

Bake at 350 degrees for 1 1/2 hours, covering for first half of baking, then uncovering. Serves 12.

This "holds well" in oven, also freezes well. Reheat in microwave. Can be refrigerated or frozen before baking.