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Wild Rice Casserole
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| Pour boiling water to cover 1 cup wild rice and let stand while doing following: Fry 1 1/2 lb. ground beef with 1 large onion and 1/2 teaspoon salt until brown. In a pan or casserole 13x9x2 put: | |
| 1 can | beef consomme |
| 2 cans | cream of chicken soup |
| 1 can | water |
| 2 cans | sliced mushrooms and liquid |
| 1/2 cup | chopped almonds |
| 1/4 teaspoon | celery |
| 1/4 teaspoon | onion salt |
| 1/4 teaspoon | garlic salt |
| 1/4 teaspoon | paprika |
| 1/4 teaspoon | pepper |
| 1/4 teaspoon | Accent |
| 1/4 teaspoon | thyme |
| 2 heaping tablespoons | dried parsley |
| 1 | crumbled bay leaf |
Drain wild rice and add to above with meat.
Bake 3 hours at 350 degrees. Covered first 2 hours. Make the day before cooking and keep refrigerated.
Lois Oedewaldt
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