3/4 lb. sausage
1/2 c. celery
1 tbsp. bell pepper flakes
1 can cream of mushroom soup
1 c. hot water
1 (4 oz.) pkg. wild rice, quick soaked
3/4 c. grated American cheese
1 (4 oz.) can pimentos
1 (2 oz.) can mushrooms, drained
1 tbsp. minced onions
1 tsp. seasoned chicken stock base
1/2 tsp. marjoram
1/2 tsp. thyme

Preheat oven to 375 degrees. Grease a 3 quart casserole. Crumble sausage into large skillet and brown. Add celery and pepper flakes. Cook until soft. Drain. Add remaining ingredients and mix. Turn into casserole and bake until all liquid is absorbed, about 1 hour.