1 lb. sausage
3 c. cooked rice (Minute rice)
1 med. onion, chopped
1 c. evaporated milk
1 c. celery soup, undiluted
Pinch of marjoram, oregano and thyme

SAUCE:

1/4 c. flour
1 can Campbell's chicken broth
1/2 tsp. Accent
1/2 tsp. salt

Cook sausage and onion in skillet until done; drain well. Mix together with cooked rice, herbs, milk and soup. Mix chicken broth into flour slowly; add to rice mixture. Bake in a greased baking dish at 325 to 350 degrees approximately 45 minutes.

NOTE: Do not bake too long or the casserole will become dry.