"I had a similar recipe to this one that I had lost 12 years or so ago. This looked similar so I tried it. I have made this for years. It is a super rich casserole very tasty and is a fast one to pull together in a pinch. I gave this recipe 4 stars instead of 5 because prepared as written it is to salty. When the salt is dialed back its a 5 star. It doesn't need garlic salt at all. Using just garlic or even garlic powder and a lower sodium bouillon cube/granule is the way to go. One day while shopping I picked up 5 or 6 1oz packages of fried Chanterelle mushrooms that were marked down to a mere $1.00 a package (say what) they keep forever and i got them with this casserole in mind. Holy Moly but this elevated the casserole intensely. Since it bakes so long you don't even need to soak the dried mushrooms just add them when you add the soups. I also have long ago interchanged black and wild rice and I found we prefer the black rice in this recipe with the dried mushrooms. Sometimes when I have discovered I was slightly short of the one cup of wild or black rice i just replace the missing amount with a long grain white rice except I do forgo soaking the white long grain. Good recipe!"
