Sausage and Rice

1 6 1/4 ounce box fast-cooking long grain and wild rice (Uncle Ben’s is the kind I used)
1 pound bulk Italian or turkey sausage
1 1/4 cups finely chopped onions
1 8-ounce can sliced water chestnuts, drained
1 cup chopped, green bell pepper
1 cup chopped celery
1 4-ounce can mushrooms stems and pieces
1 10 3/4-ounce can cream of mushroom soup
3/4 tsp. salt

Cook rice according to package directions. Brown sausage; drain. Sauté onions. Combine rice, onions, sausage and remaining ingredients; put in a 1-gallon bag and freeze. (I used a foil dish and mixed it all up in the dish.)

Serving day: thaw casserole. Bake uncovered in a preheated 350 degree oven for 30-45 minutes. (I cooked this one from frozen for a little over 1 hour. Turned out great!!!)

Makes 6 servings.

From Wilson & Lagerborg’s Once-A-Month Cooking