1 lb. bulk pork sausage
1/2 c. chopped celery
1 tbsp. dried green pepper flakes
1 can cream of mushroom soup, undiluted
1 1/2 c. water
1 c. wild rice, uncooked
1 (4 oz.) jar diced pimento, drained
1 (2 1/2 oz.) jar sliced mushrooms, drained
1 c. (4 oz.) shredded Cheddar cheese
1 tbsp. instant minced onion
2 tsp. chicken-flavored bouillon granules
1/2 tsp. dried whole marjoram
1/2 tsp. dried whole thyme

Brown sausage in a Dutch oven, stirring to crumble. Add celery and green pepper flakes; saute until celery is tender. Drain off pan drippings. Stir in remaining ingredients. Pour mixture into a lightly greased 13 x 9 x 2 inch baking dish. Cover and bake at 325 degrees for 1 1/2 hours or until rice is tender. Yield: 6-8 servings.