1 lb. bulk pork sausage
1 med. onion
1 c. raw rice
1 (10 oz.) can cream mushroom soup
1 bell pepper, chopped
1 1/2 c. diced celery
1 pkg. chicken noodle soup
3 1/2 c. boiling water
1/2 c. sliced or chopped almonds

Cook sausage until brown and crumbly in skillet. Drain off drippings and set aside.

Add peppers, onions, and celery to skillet and cook gently until melted. Add rice and stir to mix with vegetables. Remove from heat. Combine soup mix with soup and gradually stir in boiling water.

Combine all ingredients, except nuts in 2-quart casserole or bigger pan. Cover and bake at 350 degrees for 45 minutes or 1 hour. Mix lightly with fork after 30 minutes of cooking and sprinkle almonds on top.