Wild Rice And Sausage(Yields 12 Servings)

• 1 lb. sausage
• 1 c. chopped celery
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 clove garlic, minced
• 3 c. chicken broth
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 1 (10 3/4 oz.) can cream of chicken soup (undiluted)
• 1 (8 oz.) can sliced water chestnuts, drained
• 2 (4 oz.) cans sliced mushrooms, drained
• 1 (6 oz.) pkg. long grain and wild rice mix
• 1 (2 oz.) pkg. sliced almonds
• dash of thyme

1. Combine first 5 ingredients in a large skillet; cook over medium heat until sausage is browned and vegetables are tender, stirring to crumble meat.
2. Drain.
3. Stir in remaining ingredients except almonds; mix well.
4. Spoon into a lightly greased 3-quart casserole and sprinkle with almonds.
5. Bake at 350u0b0 for 1 1/2 hours.
6. Garnish with parsley, if desired.

sausage, celery, onion, green pepper, clove garlic, chicken broth, cream of mushroom soup, cream of chicken soup, water chestnuts, mushrooms, long grain, almonds, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332146 (may not work)