1 c. wild rice (white rice if preferred)
1 med. Vidalia onion, chopped
1/2 c. celery, chopped
1 can cream of mushroom soup
1/2 lb. pork sausage
1 med. bell pepper, chopped
2 oz. can mushrooms
1 can cream of chicken soup

Cook rice as directed on package until tender. Rinse and drain. Brown sausage; add onion, pepper and celery. Cook until tender. Add rice, mushrooms and soups. Pour in greased 3-quart casserole. Cover and bake for 1 hour at 325 degrees. Serves 6.

A tasty idea for a late night supper or a summer brunch, with an omelette and fruit on the side.