Sage Sausage and Wild Rice Casserole

• 1 lb. extra sage sausage
• 1/4 c. self-rising flour
• 1 can (10 1/2 oz) chicken broth, plus 1 can water
• Pinch each of ground oregano, thyme, marjoram
• 1box (6 oz) wild rice
• 1/2 c. evaporated milk
• 1/2 tbsp. salt
• 1/8 tsp. pepper
• 4 oz. slivered almonds

Saute sausage and drain. While sausage is cooking, cook wild rice as directed on box. Combine flour and evaporated milk in a medium pot and stir until smooth. Add chicken broth and cook over low heat until thick. Add salt, pepper and spices. Combine with cooked wild rice and sausage. Pour into casserole dish and sprinkle with almonds. Cook, uncovered at 350 degrees for 30 minutes or until bubbly and brown.