1 lb. bulk sausage- or sage sausage
1 lb. mushrooms, sliced- canned may be used
2 onions chopped
1/4 c. flour
1/2 c. carnation cream
2 1/2 c. chicken broth (not soup)
2 boxes UNCLE BEN'S® Wild Rice
1/8 tsp. hot pepper sauce (optional)
1/2 c. sliced almonds

Preheat oven to 350. Sauté sausage and drain, save drippings. Sauté mushrooms and onions in sausage drippings in black skillet. When mushrooms and onions are cooked put sausage in the black skillet.

Mix flour, cream, and chicken broth until smooth. Mix this to sausage, mushrooms, and onions. Cook to make a gravy.

Toss all ingredients together, poor into casserole, top with almonds.

Bake for 25 to 30 minutes or microwave for about 1/2 of the time.