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SAUSAGE AND NOODLE CASSEROLE 
1 lb. bulk pork sausage
1/2 c. chopped onion
1/4 c. chopped green pepper
1 can cream of chicken soup
1 1/3 c. water
8 oz. egg noodles, cooked & drained
Salt & pepper to taste
1/2 c. canned French fried onion rings, crushed

Crumble sausage in a large skillet. Add onion and green pepper. Cook over medium heat until meat is browned and vegetables are tender, stirring occasionally. Drain well. Combine soup and water. Add meat mixture, noodles, salt and pepper; mix well. Spoon mixture into a greased 2 quart baking dish. Sprinkle with onion rings. Bake at 350 degrees for 30 minutes or until bubbly. Yield 4 to 6 servings.
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