1 lb. well-seasoned bulk sausage, removed from casing
1 lb. fresh mushrooms, sliced
1 med. onion, chopped
4 tbsp. butter, melted
1/4 c. flour
1/2 c. cream
1 1/2 c. chicken broth
1/4 c. white wine
1/8 tsp. oregano
1/8 tsp. thyme
1/8 tsp. marjoram
1/8 tsp. monosodium glutamate
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. hot pepper sauce
1 (6 oz.) pkg. white and wild rice, cooked
1/2 c. toasted almonds

Crumble and cook sausage in skillet; drain. Saute mushrooms and onions in butter until limp but not brown. Blend flour with cream until smooth. Add broth and wine and cook until thickened.

Combine sausage, mushrooms, onions and sauce. Season with oregano, thyme, marjoram, monosodium glutamate, salt and pepper and hot pepper sauce. Stir in rice. Pour into 2-quart casserole. Sprinkle with toasted almonds. Freeze, if desired. Thaw completely and bake 25-30 minutes at 350 degrees. Serve with baked apples and hot rolls.