Mushroom Wild Rice Casserole

• 3 cups boiling water
• 1 cup uncooked wild rice
• 1-1/2 pounds ground beef
• 1 small onion, chopped
• 1 pound fresh mushrooms, halved
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 can (10-1/2 ounces) beef consomme
• 1-1/3 cups water
• 1/2 cup slivered almonds
• 1 tablespoon minced fresh parsley
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon each celery salt, garlic salt and onion salt
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• Pinch dried thyme

1. In a bowl, combine water and rice; let stand 15 minutes. Meanwhile, in a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add mushrooms; saute for 2 minutes. Stir in the remaining ingredients. Drain rice and stir into beef mixture. Remove from the heat; cool. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350u0b0 for 2 hours. Uncover and bake 30 minutes longer or until rice is tender. Discard the bay leaf before serving.

boiling water, wild rice, ground beef, onion, mushrooms, condensed cream, beef consomme, water, almonds, parsley, bay leaf, salt, celery salt, poultry seasoning, paprika, pepper, thyme

Taken from www.tasteofhome.com/recipes/mushroom-wild-rice-casserole/ (may not work)