3 c. cooked wild rice (1 c.raw wild rice yields 3-4 c. cooked)
1 (4 oz.) can mushrooms
1/4 c. flour
1/4 c. buttered bread crumbs
butter for sauteing
1 c. chopped onion
1 c. chopped celery
1 lb. sausage, seasoned
2 c. milk
1/2 tsp. Worcestershire sauce

Fry sausage meat until brown and drain. Saute mushrooms, celery and onions in butter until tender. Add flour and stir until smooth. Gradually add milk, stirring constantly. Continue stirring until the sauce is thick and smooth.

Add Worcestershire sauce, rice and sausage to mushroom sauce and place mixture in a greased casserole. Top with the buttered bread crumbs and bake at 375 degrees for 30 minutes. Serves 8.