1 c. wild rice
1/2 c. brown rice
1 lb. sausage
2 tbsp. butter
1/2 c. chopped onion
1 c. chopped celery
2 cans cream of mushroom soup

1. Cook rice according to manufacturer's directions.

2. Brown sausage in skillet until crumbly. Pour off fat.

3. Melt butter and saute onions and celery until tender.

4. In bowl, combine cooked rice, browned sausage, sauteed vegetables and soup. Stir gently. Pour into buttered 2 1/2 quart casserole. Cover with lid.

5. Bake at 350 degrees for 45 minutes. Serves 6.