1 pkg. (6 oz.) long grain and wild rice mix
1 lb. sausage (if using links peel off casings before cooking for better flavor)
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 c. mushrooms, chopped
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1/2 c. Cheddar cheese, shredded
1/2 c. chicken broth
1/4 c. minced celery
1 tsp. parsley flakes
1/2 tsp. pepper

Cook rice according to package directions. Meanwhile, brown sausage in skillet; drain excess fat. Combine rice, sausage and remaining ingredients in a greased 2 quart casserole. Bake at 350 degrees for 1 hour. Makes 6-8 servings.