1 lb. sausage (bulk or link)
1 lb. mushrooms, sliced
2 onions, chopped
2 c. wild rice
1/4 c. flour
1/2 c. cream
2 1/2 c. broth
1 tsp. salt
1/8 tsp. pepper
1 pinch each - oregano, thyme and marjoram

Saute sausage - remove and crumble. In drippings saute onions and mushrooms. Return sausage to pan; set aside.

Wash rice well and cook in boiling salted water 15 minutes, drain. Mix flour and cream until smooth. Combine with broth in saucepan. Cook until thickened. Add remaining seasonings. Combine all ingredients - toss lightly together. Spoon into casserole. Bake at 350 degrees for 25-30 minutes. Serves 4-6.