Sausage Wild Rice Casserole

1 package  long-grain and wild rice -- 6 oz
1 pound  pork sausage -- browned and drained
1 can  cream of mushroom soup
1/2 cup  onion -- chopped
1/2 cup  bell pepper -- chopped
1/2 cup  sharp cheddar cheese -- shredded
1/2 cup  chicken broth
1/4 cup  celery -- minced
1 teaspoon  parsley flakes
1/2 teaspoon  pepper
Cook rice according to package directions.  Meanwhile, brown the sausage and drain it.  Combine the rice, sausage and all remaining ingredients in a 2 quart casserole.  Bake at 350 degrees for 1 hour.

NOTES : This is one of our family favorites.  We use cream of celery soup instead though, because we don't like mushrooms.  This recipe is great for making ahead and freezing.  When we go snow skiing, we always get a condo with a kitchen.  This is one of the frozen meals that I always prepare and take with us.

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