Wild Rice Casserole

• 1 cup regular rice
• 1 cup wild rice
• 2 medium onions
• 1 1/2 cups celery, chopped
• 2 green peppers, chopped
• 1 pound bulk pork sausage
• 1 large can sliced mushrooms
• 1 1/2 sticks butter or margarine

Instructions:
Saute onions, celery and pepper in butter. Take the vegetables out and saute the choppped up mushrooms. Fry all grease out of sausage and drain. Cook rice while frying veggies. Combine all with the rice after it is cooked. Bake until heated through.
Serve with a salad and fresh rolls.

Lola Lamm