1 (6 oz.) pkg. long grain and wild rice mix
1 lb. bulk pork sausage
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 c. chopped fresh mushrooms
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. (2 oz.) shredded sharp cheddar cheese
1/2 c. chicken broth
1/4 c. minced celery
1 tsp. parsley flakes
1/2 tsp. coarsely ground black pepper

Cook rice according to package directions; set aside.

Brown sausage in a skillet, stirring to crumble; drain well. Combine cooked rice, sausage and remaining ingredients in a large bowl; mix well. Spoon into a lightly greased 2 quart casserole. Bake at 350 degrees for 1 hour. Yield: 6 servings.