2 lb. bulk sausage
1 med. onion, chopped
2 c. cooked wild rice
2 c. cooked white rice
1/2 c. shredded Swiss cheese
1 1/2 c. milk
1 sm. green pepper, chopped
1 can condensed cream of chicken soup
1 can mushroom stems and pieces, drained
1 jar diced pimentos, drained
1/4 c. toasted sliced almonds

Cook and stir sausage and onion in 4 quart Dutch oven until sausage is brown; drain. Stir in wild rice, white rice, cheese, milk, green pepper, soup, mushrooms, and pimento. Pour into ungreased 3 quart casserole. Cover and bake in 350 degree oven until center is bubbly 45-50 minutes. Stir and sprinkle with almonds. Garnish with cooked carrot slices and parsley if desired.