1/4 c. butter
1 lg. diced onion
1/2 lb. Italian sweet sausage, cut up
1 can artichoke hearts, drained and sliced
1/2 pkg. frozen peas
1 sm. can chopped mushrooms, drained
1 can beef bouillon
3 c. cooked rice
1/2 c. shredded Parmesan cheese

Preheat oven to 375. In a large skillet, saute onion and sausage in butter until slightly brown. Add artichokes and peas; cook slightly. Add mushrooms and 1/2 can bouillon; simmer 10 minutes uncovered. Stir in rice and remaining bouillon. Put in buttered 1 1/2 quart casserole dish. Sprinkle with Parmesan cheese. Bake 15-20 minutes until cheese is slightly browned.