Add in the rice pilaf mixture and stir.
Add in cooked wild rice and 1 package of almonds.
Grease two baking dishes. I made the meal that night, so used the smaller one for dinner and the larger one is for the deep freezer.
Sprinkler top with remaining package of sliced almonds.
Cover and freeze one casserole for up to 3 months. I use tin foil on the top and then cover with the lid that matches the pan to prevent freezer burn. Label the freezer one to thaw, bake at 350 degrees for 40-50 minutes or until warm.