Sausage Rice Casserole

1 C long grain rice
1 C chopped onion
1/2 tsp salt
2 C boiling water
5 or 6 hot Italian sausages, sliced and browned
10 oz can tomato soup
10 oz milk
1 C grated cheddar cheese

Cook rice and onion in salt and boiling water for about 20 minutes until tender and water is absorbed. Slice sausage into rounds and fry until browned. Whisk soup and milk together until smooth. Layer rice and sausage into casserole dish. Pour soup mixture over top. Sprinkle with cheese. Bake in 350 F oven for 35 to 45 minutes until bubbly hot. Serves 4 to 6.

I have been adding a can of corn to the rice to make the casserole go a bit further.