1 lb. bulk pork sausage
2 med. onions, chopped
1 1/2 green pepper, chopped
1 c. celery, chopped
1 1/4 c. uncooked wild rice (wild and white may be used)
2 cans cream of chicken soup
1 can cream of mushroom soup
1 lg. can mushrooms, drained
1 can water chestnuts, chopped
1 sm. jar chopped pimento

Brown sausage, add vegetables. Cook until tender, not brown. Drain excess fat. Mix in remaining ingredients, put in a 3-quart casserole. Cover. Bake at 325 degrees for 1 1/2 hours. This freezes well. Serve with hot rolls and green salad. Excellent. Serves 4 to 6.