Sausage And Wild Rice Casserole

• 2 c. wild rice, cooked and drained (plain wild and white mixture can be used)
• 2 lb. sausage
• 1 lb. mushrooms, sliced
• 1 c. chopped onion
• 1/4 c. flour
• 1/2 c. cream
• 2 cans condensed chicken broth (undiluted)
• 1 tsp. salt
• black pepper to taste
• 1 pinch oregano
• 1 pinch thyme
• 1 pinch marjoram
• dash of Tabasco
• 1/2 c. slivered almonds, toasted

1. Saute sausage and break into small pieces.
2. Saute mushrooms and onion in the fat.
3. Combine with sausage.
4. Mix flour and cream together until free of lumps.
5. Add to the sausage mixture, then add chicken broth and cook until thickened.
6. Add the cooked rice, seasonings and herbs.
7. Bake in a buttered casserole at 350u0b0 for 25 to 30 minutes.
8. Sprinkle with toasted almonds and serve.
9. Makes 10 to 12 servings.

wild rice, sausage, mushrooms, onion, flour, cream, chicken broth, salt, black pepper, oregano, thyme, marjoram, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214743 (may not work)