1 lb. "hot" Italian sausage
1/2 c. sliced celery
1/2 c. thinly sliced green pepper
1 can cream of mushroom soup, undiluted
1 1/2 c. water
1 c. wild rice, uncooked
1 (4 oz.) jar diced pimientos, drained
1 (4 oz.) can mushroom pieces, drained
About 6-8 oz. shredded cheddar cheese
1 tbsp. minced instant onion or raw onion
2 tsp. chicken bouillon granules
1/2 tsp. whole marjoram (dried)
1/2 tsp. whole thyme (dried)

Brown sausage, stirring to crumble; drain. Saute celery and pepper in butter until tender on stove or in microwave. Blend together all ingredients listed above in a 13x9x2 baking dish which has been lightly greased or sprayed. Cover with foil and bake at 325 degrees for at least 1 1/2 hours until rice is tender to taste.