Wild Rice-Beef Casserole Supreme

• 3 c. boiling water
• 1 1/3 c. wild rice or mixed white and wild rice
• 2 cans chicken-rice soup or 1 can cream of mushroom and 1 can cream of chicken soup
• 1 (6-ounce) jar sliced or button mushrooms
• 1 c. water
• 2 tsp. salt
• 2 bay leaves
• 1/2 tsp. celery salt
• 1/2 tsp. garlic salt
• 1/2 tsp. pepper
• 1/2 tsp. paprika
• 6 Tbsp. chopped onion
• 6 Tbsp. salad oil
• 2 lb. ground sirloin or chuck

1. Prepare dish a day ahead so meat and spices marinate, but do not bake until ready to serve.
2. Pour boiling water over rice;
3. let stand, covered, for 15 minutes.
4. Drain off water.
5. Place rice in a large oven-to-table casserole dish.
6. Add soup, mushrooms with liquid, water, and seasonings.
7. Let stand.
8. Saute onion in oil until tender; add to rice.
9. Saute meat until brown and crumbly; add to casserole.
10. Refrigerate overnight.
11. Bake dish in 325u0b0 oven for 2 hours before serving.
12. This is very good with green beans and a tossed salad for a buffet dinner.
13. Yields:
14. 8 servings.

boiling water, wild rice, chickenrice soup, button mushrooms, water, salt, bay leaves, celery salt, garlic salt, pepper, paprika, onion, salad oil, ground sirloin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83154 (may not work)