Wild Rice Casserole

1 cup wild rice

2 1/4 cups chicken broth

2 cups chopped celery

3/4 cup chopped onion

1/4 cup butter

1 (8 oz) can sliced mushrooms, drained

1 tbsp dried parsley

1/2 tsp salt

1/4 tsp dried thyme, crushed

Rinse rice according to package directions. In a 2 quart saucepan

combine rice and chicken broth; bring to a boil. Cover; reduce heat too

medium low and simmer for 40 minutes. Do not drain. Meanwhile, cook

celery and onion in butter until tender but not brown. Stir in mushrooms,

parsley flakes, salt and thyme; stir into rice Turn into a 1 1/2 quart

casserole. Bake, covered in a preheated 325 degree oven for 35-40 minutes.

Stir before serving. Makes 10-12 servings.