Saute sausage. Slice in small pieces. Saute chopped onions and mushrooms in sausage fat and add to sausage. Cook wild rice in boiling water for 10-12 minutes. Drain. Mix flour with cream until smooth. Add chicken broth and cook until it thickens. Season with oregano. thyme, marjoram, salt and pepper. Combine with rice, sausage and vegetables. Bake in casserole dish for 30 minutes at 350F until bubbly. Sprinkle with slivered almonds around the rim.
Casseroles - Quiches
Cajun Country -- New Iberia, Louisiana