1/2 c. uncooked rice (brown rice preferred)
3/4 lb. bulk hot sausage
1 1/2 c. celery, chopped
1/3 c. green pepper, chopped
2 sm. onions, chopped
1/3 c. almonds, chopped
1 env. Lipton chicken noodle soup
2 1/4 c. boiling water

Cook rice according to directions on package until about half done. Brown sausage in skillet, breaking into small pieces with fork. Pour off excess fat; leave just enough to cook onion until golden. Cook celery in small amount of sausage fat, in a separate small pan until barely tender (about 7 to 10 minutes). In another pan combine contents of soup mix with boiling water (use 2 1/4 cups of water, not amount of water called for on package) and boil 7 minutes. Mix sausage, onions, rice, celery, pepper, half of the almonds, and soup mixture; add no seasonings. Top with remaining almonds. Bake at 350 degrees for 30 minutes or until almonds are slightly brown and casserole is bubbling well. Be careful not to over cook. Serves 6.