Courtesy of Pamela Rodriguez

INGREDIENTS:

• 1 box chicken stock
• 1/2 cup wild rice
• 1/2 onion, chopped fine
• 1/2 cup chopped mushrooms
• 1 lb. Italian sausage
• 1 can cream of mushroom soup
• 1/4 cup chopped pecans
• salt and pepper to taste

DIRECTIONS:

1. Cook the rice in the chicken stock, along with the onions until rice is cooked.
2. In the mean time, remove sausage from casings. Fry until done, crumbling as it cooks. Drain.
3. Combine remaining ingredients and bake in a greased casserole dish at 350 for 30 minutes, covered.

Serves 6