Wild Rice Casserole

This recipe has been a family favorite for years.  It is from a friend, unfortunately I have no idea which cookbook she got it from.  After trying this dish, I have never used another.  I think it is the use of pork sausages rather than bacon that is the secret.  Given the fact that I have become more conscious of calories and healthy eating I substituted low fat evaporated milk for the whipping cream.  I did not tell the family and they did not notice any difference.  They would never have agreed to any substitutions.

Ingredients
1 cup wild rice
1 10 ounce can chicken broth
10 ounces of water
10 pork sausages, browned, drained and cut into small pieces
1/2 pound fresh sliced mushrooms
1 large onion, finely chopped
2 tablespoons flour
1 cup whipping cream
1 tsp salt
1/4 tsp each of oregano, sage, marjoram and thyme
1/2 cup slivered blanched almonds

Directions
Wash wild rice and combine with water and broth in a large covered pot.  Bring to boil and reduce heat to a slow simmer for 1 hour or until rice begins to open and is soft.

Saute onions and mushrooms in skillet from sausages.  Add onion, mushroom and sausages to the rice.

In same skillet, on medium heat, combine flour and cream stirring constantly to make a cream sauce.  Add more liquid if necessary.  Bring to a boil for 3 minutes then add seasonings.

In a large casserole combine the sauce, rice, and almonds.  Mix well.

Bake at 350 degrees for 30 minutes.