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boiling water wild rice cream of mushroom soup cream of chicken soup mushrooms boiling water bay leaf ground beef celery salt garlic salt pepper onion salt paprika celery onion almonds butter
Viewed: 2 - Published at: 5 years agoIngredients
- 4 c. boiling water
- 1 c. raw wild rice
- 1 c. cream of mushroom soup
- 1 c. cream of chicken soup
- 1 (8 oz.) can mushrooms, drained
- 2 beef bouillon cubes
- 1 c. boiling water
- 1 bay leaf
- 1 1/2 lb. ground beef or sausage
- 1/4 tsp. celery salt
- 1/4 tsp. garlic salt
- 1/4 tsp. pepper
- 1/4 tsp. onion salt
- 1/4 tsp. paprika
- 3/4 c. celery, chopped
- 6 Tbsp. onion, chopped
- 1/2 c. slivered almonds
- 2 Tbsp. butter
Method
- Pour the 4 cups boiling water over the wild rice and let stand 15 minutes in a bowl; drain.
- Add soups, mushrooms, bouillon cubes, which have been dissolved in 1 cup boiling water.
- Add bay leaf. Mix in seasonings.
- Saute onion and celery in butter.
- Add to first mixture.
- Brown ground beef or pork sausage; drain fat.
- Add to mixture and stir together.
- Put in large casserole dish.
- Sprinkle with almonds (optional).
- Bake covered for 1 1/2 hours in 350° oven or until rice is done.
- Remove bay leaf.
- This is the best!
