1 c. wild rice
1 lb. bulk sausage
8 oz. sliced mushrooms
1 can mushroom soup
1 med. onion, sliced

Cook rice in 4 cups water for 45 to 60 minutes or until it pops open. Drain. Dry sausage until crumbly. Drain fat. Drain mushrooms. Mix all ingredients and put into casserole. Bake, covered, at 350 degrees for one hour. Serves 8.