Print Friendly, PDF & Email

Recipe Source: Betty Maithonis


3 tablespoons salad oil
3 tablespoons chopped onion
1 pound lean ground beef
1 10 1/2-ounce can cream of chicken soup
1/2 cup water
3/4 teaspoon celery salt
3/4 teaspoon minced garlic
3/4 cup wild rice, cooked according to package directions, without salt


Preheat oven to 375 degrees. Saute onion in oil in large skillet. Add ground beef and brown. Drain off grease. Stir in soup, water, seasonings, and cooked wild rice. Pour into a buttered casserole dish. Bake covered for 30 minutes.

Serves 6.