1 (6 oz.) pkg. long grain and wild rice
1 lb. sausage
1 can cream of mushroom soup
1 c. chopped mushrooms
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. shredded sharp Cheddar cheese
1/2 c. chicken broth
1/4 c. minced celery
1 tsp. parsley flakes
1/2 tsp. pepper

Cook rice according to package directions. Meanwhile, brown sausage in skillet or microwave; drain excess fat. Combine rice, sausage and remaining ingredients in a greased 2 quart casserole. bake at 350 degrees for 1 hour. Serves 6 to 8.