This is from our Ward cookbook. I had these ingredients on hand one night and decided to try it out. It has been a family favorite ever since! Thanks Kasey Rainey!
1 lb. mild breakfast sausage
1 (10 3/4 oz.) can cream of mushroom soup
1 c. uncooked rice
1/2 c. milk
1 3/4 c. water
1 tsp. salt
Brown sausage in skillet until no longer pink. Add rest of ingredients; mix well. Cover and reduce heat to low. Simmer for 15-20 minutes or until rice is tender. Serve with biscuits.