1 lb. hot bulk pork sausage
½ cup chopped onion
½ cup chopped celery
½ cup sliced fresh mushrooms
½ cup chopped green pepper
1 ½ cups water
1 (10 ¾-oz.) can cream of mushroom soup
1 (6-oz.) pkg. long grain and wild rice
1 cup shredded Cheddar cheese
¼ teaspoon pepper
Cook sausage, onion, celery, mushrooms and green pepper until sausage is browned and vegetables are tender; drain.
Stir in water, soup, rice, cheese and pepper.
Spoon mixture into a 2-quart round casserole; cover.
Cook according to your Advantium model's cooking settings or until bubbly.