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

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. Cook uncovered in 350 degree oven until bubbly, about 45 minutes.