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1 1/2 cups quick-cooking rice
1 package (1/2 lb) brown-and-serve pork sausage (links or patties)
1/2 pound fresh mushrooms, washed and sliced
1 green pepper, cut into half-inch pieces
1/4 stick (2 tbs) butter or margarine
2 cans (10 1/2 ozs each) tomato soup
2 cups shredded sharp Cheddar cheese
1 teaspoon oregano
1/2 cup sliced, pitted ripe olives
1 cup croutons (toasted half-inch bread cubes)

Cook rice according to directions on package. Place in a shallow 2-quart casserole.

Cut sausage into half-inch pieces. Brown with mushrooms and pepper in butter in a skillet, about 2 minutes. Add soup, cheese, oregano, and olives. Cook and stir until cheese is melted. Pour over rice in casserole. Top with croutons. Bake in a moderate oven (350F) 30 minutes. Serve hot. Yield: 8 servings.