 | | Directions |
- Pour 4 cups boiling water over uncooked wild rice and let stand 15 minutes.
- Drain rice and add mushroom soup, cream of chicken soup, mushrooms, beef bouillon cubes dissolved in one cup boiling water, celery salt, garlic powder, pepper, onion salt and paprika.
- Sauté chopped celery and onion in 2 T butter and add to the above mixture.
- Brown ground beef. Drain and add to the rest of the ingredients.
- Put in casserole dish and sprinkle with slivered almonds; refrigerate until time to bake.
- Bake covered for 1 1/2 hours at 350 degrees F.
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Prep Time: 1 hour
Cook Time: 1.5 hours
Container: Large casserole dish
Servings: 10
|  | | Ingredients | | - | | 1 cup wild rice |
| - | | 1 can cream of mushroom soup |
| - | | 1 can cream of chicken soup |
| - | | 1 can sliced mushrooms (drained) |
| - | | 2 beef bouillon cubes |
| - | | 1/4 teaspoon celery salt |
| - | | 1/4 teaspoon garlic powder |
| - | | 1/4 teaspoon pepper |
| - | | 1/4 teaspoon onion salt |
| - | | 1/4 teaspoon paprika |
| - | | 3/4 cup Chopped Celery |
| - | | 6 tablespoons chopped onion |
| - | | 2 tablespoons butter |
| - | | 1 1/2 pounds Ground Beef |
| - | | 1/2 cup slivered almonds |
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