Wild Rice Casserole

• 1 lb. Jimmy Dean sausage
• 1 c. chopped celery
• 1 large chopped onion
• 1 medium chopped green pepper
• 1 clove garlic, minced
• 1 box Uncle Ben's long grain and wild rice
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 (8 oz.) can sliced mushrooms, drained
• 1 (5 oz.) can sliced water chestnuts
• 1 or 2 pkg. slivered almonds
• pinch of thyme
• 2 cans chicken broth

1. In a skillet, brown sausage.
2. Remove sausage with slotted spoon to a large mixing bowl.
3. In skillet saute celery, onion, pepper and garlic.
4. Dump into bowl with sausage.
5. Blend in 1 can broth, 1 can soup, 1 can broth and 1 can soup.
6. Stir in mushrooms, chestnuts and thyme.
7. Mix in packet of spices from Uncle Ben's box; blend in rice.
8. Pour into large casserole dish.
9. Sprinkle almonds on top. Bake, uncovered, at 350u0b0 for 1 to 1 1/2 hours.

sausage, celery, onion, green pepper, clove garlic, uncle bens, cream of chicken soup, cream of mushroom soup, mushrooms, water chestnuts, slivered almonds, thyme, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731688 (may not work)