1 lb. bulk pork sausage
1/2 c. chopped celery
1/4 c. chopped green pepper
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 1/2 c. water
1 c. wild rice with seasoning, uncooked
8 oz. mushrooms, sliced
1 c. Cheddar cheese, shredded
1/4 c. chopped onion
2 tsp. chicken bouillon granules
1/2 tsp. marjoram
1/2 tsp. thyme

Brown sausage in large frying pan, stirring to crumble. Add celery, green pepper, onion and mushrooms; saute until celery is tender. Drain. Stir in remaining ingredients.

Pour mixture into lightly greased 9x13x2 inch baking dish. Cover and bake at 325 degrees for 1 1/2 hours or until rice is tender. Yield: 6 to 8 servings. Great for freezing or for potluck dinners.