1 (6 oz.) pkg. long grain and wild rice mix
1 lb. bulk pork sausage
1 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. shredded 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 and drain on paper towels to remove excess fat. Combine rice, sausage and remaining ingredients in a greased 2-quart casserole. Bake at 350 degrees for 1 hour. Yield 6-8 servings.