Wild Rice Casserole

This is a FAVORITE recipe in my family. Mom hasn't made it in ages. This serves a crowd, so consider cutting it in half if you are 4 or fewer. On the other hand, it makes great leftovers the next day. Mom says you can also use 1/2 regular Uncle Bens and 1/2 wild - just partially precook the wild rice portion. Recipe is from Savory Creations, a cookbook by Mercy Employees Assn. at Mercy Medical Center in Coon Rapids, MN. No printing date, but the book came out in the 80s.

Teno's Wild Rice Casserole

1 pound bacon strips
1/2 cup chopped onion
4 cans mushrooms (drained)
1/4 pound butter
2 cubes chicken bouillon
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 pound grated cheddar cheese
1 pound wild rice
2 cans cream of celery soup

Soak wild rice overnight, fry bacon until crisp - drain. Saute onion, drain. Cook rice for 1/2 hour and rinse well. Bake 325 F for 1 hour, top with almonds.