6 oz. wild and white rice mix (omit seasoning packet)
1 can cream of mushroom soup
3 c. chicken broth
2 (4 oz.) cans sliced mushrooms
1 can sliced water chestnuts
1 c. chopped celery
1 med. onion, chopped
1 green pepper, chopped
1 lb. bulk sausage
1 clove garlic
1/4 tsp. thyme
Black pepper to taste

In Dutch oven, brown sausage and drain. Return to pan and add onion, celery and green pepper. Saute until onion is clear. Add all other ingredients mixing well. Bake, uncovered at 350 degrees for 1 1/4 hours. Serves 12 as side dish or 6 as main course.