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.

Recipe from www.codyacres.com