1 lb. sausage
1 1/2 c. wild rice
1 can beef bouillon
1/4 c. chopped bell pepper, celery, and onion; mixed
2 tbsp. butter
1 can mushroom soup
1 (3 oz.) can chopped mushrooms
Salt and pepper to taste

Scramble and lightly brown the sausage. Drain thoroughly. Cook rice as directed on package. Saute the bell pepper, celery and onion in butter. Combine all ingredients together in a 2 quart casserole dish, covered, and bake about 40 minutes at 350 degrees.