1 lb. hot bulk sausage
2 med. onions, chopped
2 (3 oz.) cans mushrooms
1/4 c. flour
1/2 c. half and half cream
2 1/2 c. condensed chicken broth
1 tsp. monosodium glutamate
1/2 tsp. poultry seasoning
1 tbsp. salt
2 (6 oz.) pkgs. long grain wild rice
1/2 c. toasted almonds

Saute sausage. Drain on paper towel. Break into small pieces. Saute onion in sausage drippings. Add mushrooms and cooked sausage. Mix flour with cream, add chicken broth, and cook until thickened. Add seasonings. Combine all ingredients except almonds and pour into casserole. Bake 25-30 minutes at 350 degrees. Sprinkle with almonds when ready to serve. Serves 12.