Preheat oven to 350°F.
Grease 1 1/2 quart casserole dish.
Melt butter in a large skillet over medium heat.
Add mushrooms and almonds; cook and stir 3 minutes or until mushrooms are tender and almonds begin to brown.
Add wild rice; cook 10 minutes, stirring frequently.
Stir in onions and broth.
Bring to a boil.
Pour into greased casserole dish; cover.
Bake for 45 minutes.
Uncover; bake an additional 45 to 60 minutes or until rice is tender and liquid is absorbed.