MINNESOTA WILD RICE/BEEF CASSEROLE

1/2 cup Minnesota Wild Rice, 1/2 tsp. salt & 4 cups water. Bring to a hard boil. Reduce heat and boil gently 20 minutes. Drain. Add: 1 can cream of Mushroom soup, 1 can cream of Chicken soup, 1 can sliced mushrooms, drained. 2 beef bouillon cubes dissolved in one cup boiling water. Add: 1/4 tsp. each of celery salt, garlic salt, onion salt, pepper, paprika & a crumbled finely bay leaf. Saute: 3/4 cup celery, chopped & 1/3 cup onion, chopped in 1 tab. butter till transparent. Brown 2 lbs. ground beef. Drain and add to mixture. Put in casserole and sprinkle with 1/2 cup slivered almonds. Bake, covered 1- 1/2 hours at 350 degrees.


Minnesoa Wild Rice is out there. I found it in a 1 cup jar at Dillions & two different packages at HyVee. Read the container. It could be from Indonesia. We want good old USA Minnesota Wild Rice.