16 oz. pork sausage
1/4 c. onion, chopped
16 oz. can stewed tomatoes (undrained)
2 c. white rice, cooked
2 c. Cheddar cheese, grated
4 oz. mushrooms (optional)
salt and pepper

In a skillet, brown sausage with onion, stirring to crumble sausage; drain grease. Stir in stewed tomatoes and cooked rice. Pour into a 2-quart casserole dish; cover with cheese.

Bake covered at 350°F for 15 minutes, then uncover for 15 more minutes or until cheese is bubbly. Serve with garlic bread or cornbread.