1 lb. bulk pork sausage
2 c. cooked brown rice
3/4 c. milk
1 lg. stalk celery, chopped (about 3/4 c.)
1/3 c. chopped green pepper
1 sm. onion, chopped (about 1/4 c.)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained
1/2 c. shredded process American cheese (about 2 oz.)

Cook and stir pork sausage in Dutch oven until brown, drain. Stir in rice, milk, celery, green pepper, onion, soup and mushrooms. Pour into ungreased 2 quart casserole. Sprinkle with cheese. Cook uncovered in 350 degree oven until center is bubbly, about 45 minutes. 4 servings.