Sausage/Wild Rice Casserole

1 pkg (6 oz.) long-grain and wild rice mix
1 lb. bulk pork sausage
1 can cream of mushroom soup, undiluted
1 c. sliced fresh mushrooms
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. shredded sharp cheddar cheese
1/2 c. chicken broth
1/4. c. minced celery
1 t. parsley flakes
1/2 t. pepper

Cook rice according to package directions. Meanwhile, brown sausage in a skillet; drain excess fat. Combine rice, sausage and remaining ingredients in a greased 2-qt. casserole. Bake at 350 for 1 hr.
Serves 6-8