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WILD RICE SAUSAGE AND MUSHROOM CASSEROLE

1/2 lb. bulk pork sausage
1 med. onion, chopped
1 med. green pepper, chopped
1/2 c. chopped celery
1 (6 oz.) pkg. Uncle Ben's long grain and wild rice mix
1 (4 oz.) pkg. wild rice, rinsed*
1 (10-3/4 oz.) can cream of chicken soup, undiluted
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 c. shredded sharp Cheddar cheese
1 (4 oz.) can sliced mushrooms, drained

*Can also use 1 (7 oz.) package wild pecan rice (only use 1/2 package). Brown sausage in a skillet; drain, reserving drippings. Saute onion, green pepper, and celery in drippings until done. Combine sausage, sauteed vegetables, long grain and wild rice mix (including seasoning packet), wild rice, soup, cheese, and mushrooms; mix well. Spoon into a shallow 2-quart casserole. Cover and bake at 325 degrees for 1 hour or until done. Yield: 8 servings