Wild Rice Casserole

• 1 c. wild rice
• 1 medium onion, chopped
• 2 Tbsp. butter
• 1 can cream of mushroom soup
• 1 can mushrooms, drained
• 1/4 tsp. garlic salt
• 1/4 tsp. onion salt
• 1 tsp. salt
• 1 lb. bulk pork sausage
• 3 ribs celery, chopped
• 1 (8 oz.) can water chestnuts
• 1 (2 oz.) bag sliced almonds
• 1/4 tsp. celery salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika

1. Cook wild rice in 2 cups water.
2. Brown pork sausage and drain off drippings.
3. Saute onion and celery in butter until tender.
4. Mix together water chestnuts (sliced and drained), mushroom soup, 1 soup can of water, almonds, mushrooms, celery salt, garlic salt, pepper, onion salt, paprika and salt.
5. Mix all ingredients together in casserole.
6. Bake 1 hour, covered, at 350u0b0.

wild rice, onion, butter, cream of mushroom soup, mushrooms, garlic salt, onion salt, salt, pork sausage, celery, water chestnuts, almonds, celery salt, pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1022354 (may not work)