Beef and Wild Rice Casserole

2-2/3 cups boiling water
2/3 cup uncooked wild rice, rinsed and drained
4 tsp. Wyler’s® or Steero® Beef Flavor Bouillon
1½ lbs. lean ground beef
1 cup chopped celery
½ cup chopped onion
1 garlic, finely chopped
1 10oz. can condensed cream of mushroom soup
½ cup uncooked long grain rice
1/8 tsp. white pepper

In 2-qt. baking dish, combine water, wild rice and bouillon; set aside.

In large skillet, brown meat; pour off fat. Stir in celery, onion and garlic;
cook until tender. Add soup, long grain rice and pepper. Add meat mixture
to wild rice mixture; mix well. Cover. Bake at 350° in oven for 1 hour and
30 minutes.

Serve hot. Refrigerate leftovers.