Wild Rice And Ground Beef Casserole

• 4 cups boiling water
• 1 cup wild rice or one bos ov Uncle Ben's Long Grain and Wild Rice
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 4 ounch can mushrooms (drained)
• 2 beef bouillon cubes
• 1 crumbled bay leaf
• Celery salt
• garlic salt
• pepper onion salt
• paprika
• 3/4 cup chopped celery
• 6 tablespoons choppen onion
• butter
• 1 1/2 pound ground beef
• 1/2 cup slivered almonds

1. Pour boiling water over wild rice. Let stand 15 minutes then drain. or cook box of Uncle Ben's rice as per directions.
2. Add mushrooms and cans of soup as well as bouillon cubes dissolved in 1 cup boiling water. Add 1 crumbled bay leaf. Season to taste with approimately 1/4 teaspoon of each spice and salt listed.
3. Saute celery and onion in butter until transparent and add to the rest.
4. Brown ground beef, drain, add to mixture - put in casserole dish. Sprinkle with almonds and refrigerate until time to bake.
5. Bake covered for 1 1/2 hours at 350 degrees. Add more bouillon if casserole becomes dry while baking.

boiling water, wild rice, cream of mushroom soup, cream of chicken soup, mushrooms, bay leaf, celery salt, garlic, pepper, paprika, celery, choppen onion, butter, ground beef, almonds

Taken from www.epicurious.com/recipes/member/views/wild-rice-and-ground-beef-casserole-50008621 (may not work)