1 lb. hot sausage
1 lb. fresh mushrooms, chopped
1 1/2 c. brown rice (uncooked)
1 (6 oz.) sour cream
1 medium onion, chopped
1 can cream of mushroom soup
1 c. Cheddar cheese, grated
1/2 tsp. thyme
5 tbsp. butter

Prepare rice as directed. Cook sausage, using fork to crumble while cooking. Drain and set aside.

In large electric skillet, sauté onion and mushrooms in butter. Add meat, soup, sour cream and cheese. Stir and simmer until cheese is melted. Add to rice and thyme. Stir until everything is well mixed. Pour into a 9 x 13-inch dish and bake for 25 to 30 minutes at 350°F.