4 C. boiling water
1 C. uncooked wild rice
1 can mushroom soup
1 can cream of chicken soup
1 large can sliced mushrooms, drained
1 bay leaf, crumbled
1/4 tsp. each- celery seed, pepper, and paprika
3/4 C. chopped celery
1/2 C. chopped onion
3 cloves garlic
1 1/2 lbs. ground beef
1/2 C. slivered almonds
Preheat oven to 350*. Brown beef and add seasonings, celery, onion and garlic, drain grease. Pour 4 cups boiling water over wild rice and let stand 15 minutes.
Drain. Add mushroom soup, cream of chicken soup, sliced mushrooms, bay leaf.
Put into a buttered casserole dish, sprinkle with slivered almonds.
Bake covered for 1 1/2 hours.
Yield: 10 servings
Leave a Reply