1 lb. pork sausage
2 c. cooked brown rice
3/4 c. milk
1 lg. stalk celery
1/3 c. chopped green pepper
1 chopped onion
1 can cream of mushroom soup
1 can (4 oz.) sliced mushrooms, drained
1/2 c. shredded American cheese

Cook and stir pork sausage in Dutch oven until brown; drain. Stir in rice, milk, celery, green pepper, onion, soup and mushrooms. Pour into ungreased 2 quart casserole; sprinkle with cheese. Bake uncovered in 350 degree oven until center is bubbly, about 45 minutes. 4 servings.