By Lori S.

Here is a recipe that was handed down from my grandma, Doris Ahmoy Goyke. She would be 101 years old now, and I miss her every day. This is a picture of her in the mid-’80s. After she retired, at 58 as a retail clerk, she spent the majority of her days in the kitchen, where you can see her here. She started and ended the day with her snap-up apron on. She was either cooking a meal, baking, canning, setting the table, doing dishes, or watching her little TV from her chair at the kitchen table. Although she had many special dishes, this recipe is an old standby. The great thing about this Wild Rice Casserole is that the hamburger meat can be substituted with turkey, chicken, tuna, or even vegetarian meat. Also, instead of consomme’, I use chicken broth.

1 c. Wild rice (uncooked)
3 c. boiling water
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
1 small can of mushrooms with juice
1 can of water
½ tsp. salt
¼ tsp. celery salt
¼ tsp. onion salt
¼ tsp. garlic salt
¼ tsp. paprika
1 tsp. poultry seasoning
½ c. chopped celery
½ c. chopped onion
2 lbs. ground beef

Using 9″x13″x2″ casserole dish, pour boiling water over the rice and let stand 25 mins. Drain. Brown meat, onions and celery, and add to rice. Stir in the rest of the ingredients. Let stand in the refrigerator overnight. Bake at 250 degrees for 3 hours the next day.

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