1 lb. sausage
1 onion, diced (med.)
1 c. celery, diced
Green pepper
1 can mushroom pieces
1 c. long grain rice, uncooked
2 cans chicken gumbo soup
1 lb. sharp cheese, grated
2 c. water

Fry sausage and crumble; drain off excess fat. Remove from pan. Saute lightly in 3 tablespoons sausage fat, onions, celery, and bell pepper. Combine rice, water, soup, and other ingredients. Put in buttered casserole; bake 1 1/2 hours or until done on 350 degrees.