Ingredients
1 package (6 ounces) long grain and wild rice mix1 pound bulk pork sausage1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup chopped fresh mushrooms1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup shredded sharp cheddar cheese1/2 cup chicken broth1/4 cup finely chopped celery1 teaspoon dried parsley flakes1/2 teaspoon pepper
Preparation
Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.
