1 c. wild rice
1/4 c. onions, chopped
2 c. chicken broth
2 cans mushrooms, sliced
1/4 c. butter
1/2 tsp. poultry seasoning
1 lb. bulk sausage
1 1/2 cans cream of mushroom soup

In a medium size pan, melt butter and saute onion in the melted butter. Add wild rice, chicken broth and poultry seasoning and simmer about 1 hour or until rice is tender.

Meanwhile, in medium fry pan, brown the sausage and drain. Add 2 cans sliced mushrooms, 1 1/2 cans mushroom soup and large sliced onion. Mix together with cooked wild rice and put in 2 quart casserole. Bake at 350 degrees for 45 minutes. Can be made ahead of time and cooked right before serving. Serves 8.

This was the First place winner at Lac du Flambeau Wild Rice Cooking Contest!!