Spicy Wild Rice Casserole
|Hot bulk sausage||1 Pound|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Water||1 1⁄2 Cup (24 tbs)|
|Canned cream and mushroom soup||10 3⁄4 Ounce (1 Can)|
|Long grain and wild rice||6 Ounce (1 Package)|
|Seasoning||1 Tablespoon (1 Packet)|
|Cheddar cheese||1 Cup (16 tbs), shredded|
Saute sausage, celery, onion, mushrooms and green pepper over medium-high heat until meat is browned and vegetables are tender.
Add water, soup, rice and cheese.
Spoon mixture into 2-quart oblong glass baking dish.
Convection Bake at 300°F for 55 to 60 minutes.