1 lb. sausage (bulk)
1 lb. sliced mushrooms
1 1/2 c. instant wild rice
16 oz. sour cream
1 med. white onion
1 can cream of mushroom soup
1 1/2 lb. shredded Cheddar cheese
5 tbsp. butter
1/2 tsp. thyme

Prepare rice as on package; cook sausage and drain. Saute onion and mushrooms in butter. Add meat, sour cream, and cheese. Stir and simmer to melt cheese. Add to rice. Put in greased 9 x 13 inch pan. Bake at 350 degrees until bubbly.