Beef And Wild Rice Casserole

• 4 c. boiling water
• 1 c. uncooked wild rice
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1 can beef bouillon
• 2 tsp. salt
• 1/4 tsp. each celery salt, garlic salt, pepper and paprika
• 1 lb. fresh mushrooms
• 3 Tbsp. butter
• 1/2 c. celery, chopped
• 1/2 c. onion, chopped
• 2 lb. lean ground beef
• 1/2 c. slivered almonds

1. Preheat oven to 325u0b0.
2. Pour boiling water over rice.
3. Cover and let stand 15 minutes.
4. Drain; place rice in casserole dish. Add soups and seasonings.
5. Mix gently.
6. Slice and saute mushrooms in 2 tablespoons butter.
7. Mix into rice.
8. Saute celery and onion in 1 tablespoon butter butter until limp.
9. Mix into rice.
10. Brown meat; add to rice and mix.
11. Sprinkle with almonds.
12. Cover and bake 1 1/2 hours.
13. May be refrigerated up to 24 hours before baking. Makes 10 servings.

boiling water, wild rice, cream of celery soup, cream of mushroom soup, beef bouillon, salt, celery salt, fresh mushrooms, butter, celery, onion, lean ground beef, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=355589 (may not work)