1 lb. ground Italian sausage (mild or hot)
1 c. uncooked white rice
1 c. diced celery
1 c. diced onion
1 can (4 oz.) mushroom pieces, drained
2 cans (10-10 3/4 oz. each) condensed chicken-rice soup
1/2 c. water
1/2 c. milk

Brown sausage until light brown, then drain off fat. Combine sausage with remaining ingredients and put in a 2 quart casserole. Bake in a 350 degree oven for 1 1/2 hours.

Note: You can substitute a can of condensed cream of mushroom soup for 1 of the cans of chicken-rice soup. You also can double this recipe and bake it in a larger pan 2-2 1/2 hours.

Optional: Garnish with fresh chopped parsley. Perfect as a main course or side dish. Leftovers can be frozen.