Wild Rice Casserole

• 1 c. raw wild rice
• 1 lb. ground chuck
• 5 to 6 slices bacon, chopped
• 1 small onion, chopped
• 1/2 c. celery, diced
• 1 can cream of mushroom soup
• 1/2 can water (maybe more)
• 1 can (4 oz.) mushroom stems and pieces

1. Cook wild rice until almost tender.
2. Fry bacon until crisp. Remove from pan and drain grease.
3. Saute onion and celery until transparent.
4. Set aside.
5. Brown ground chuck and drain grease again.
6. Add rest of ingredients (except rice) and simmer 15 to 20 minutes.
7. Add to cooked rice and put into casserole.
8. Bake, covered, for 45 minutes at 325u0b0.
9. If it looks too dry, add a little more water and stir.
10. When serving, some people like a little garlic salt sprinkled on individually.
11. Salt and pepper to taste.

wild rice, ground chuck, bacon, onion, celery, cream of mushroom soup, water, mushroom stems

Taken from www.cookbooks.com/Recipe-Details.aspx?id=363954 (may not work)