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MOTHER-IN-LAW CASSEROLE 
2 lbs. crumbled mild pork sausage
1 c. coarsely chopped celery
1 c. coarsely chopped green pepper
1/2 c. thinly sliced green onions
4 1/2 c. water
2 env. (4 oz. box) chicken noodle soup mix
1 c. uncooked brown rice
1 (8 oz.) can sliced water chestnuts, drained
1/4 c. slivered almonds

Brown sausage in a large deep skillet over medium heat, breaking up meat with a spoon. Remove from skillet with a slotted spoon. Pour off all but 2 tablespoons drippings. Add celery, green pepper, and onions to skillet. Cook about 2 minutes, stirring constantly. Stir in water, soup mix, rice and water chestnuts. Simmer over medium heat 10 minutes; stir in sausage.

Meanwhile, heat oven to 350 degrees. Spread sausage mixture in 13"x9" baking dish, and sprinkle with almonds. Cover and bake 45 minutes. Serves 12 to 14.

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