Wild Rice Casserole

Ingredients:

• 2 cups wild rice (washed)
• 1 can (10-11 oz.) Consomme (or French Onion soup)
• 1 can (10 3/4 oz.) Cream of Mushroom soup
• 2 soup cans water
• 1 medium onion (diced, omit onion if you use onion soup)
• 1 Tbsp. Celery Flakes
• 1 can (4 oz.) sliced mushrooms
• 1/2 tsp. pepper
• 1/4 cup margarine

Directions:

Thoroughly wash and drain wild rice. Place in a 2 quart casserole and add soups and water. Mix well. Add rest of ingredients in order and stir to mix. Margarine will melt as rice bakes. Cover and bake at 350 degrees for forty-five minutes. Stir occasionally throughout cooking time. Rice will burst and appear fluffy when it is done. If liquid cooks away too fast, additional water may be added, however, rice should not be "soupy" when it is ready to serve. Wild rice enhances any wild game meal.

*Variation: Instead of consomme, cream of mushroom soup and the 2 cans of water, use 1 can (16 oz.) stewed tomatoes and 1 can (10-11 oz.) cream of tomato soup, plus 1 soup can of water. Break the tomato pieces up with a fork and combine the rest of the ingredients as listed above.