Sausage and Wild Rice Casserole 1 lb hot breakfast sausage 1 lb fresh mushrooms, cleaned and quartered 2 med. onions 2 cup uncooked wild rice or wild and white mixed 1/4 cup flour 1/2 cup heavy cream 2 1/2 cup chicken broth pinch each oregano, thyme, and majoram 1 teaspoon salt 1/8 teaspoon pepper Preheat oven to 350. Brown sausage, breaking up any large pieces; remove from pan with slotted spoon and set aside. Saute mushrooms and onions in sausage fat until onion are transparent; add sauage back to pan. Prepare rice accordning to package direction; drain. In a small sauce pan, mix flour and heavy cream until no lumps remain. Add broth and cook until thickened. Stir in seasonings to taste. Combine rice, sausage and vetgetables with sauce; pour into 3-quart casserole. Bake 25-30 minutes.