1 lb. bulk pork sausage
1 sm. onion, chopped
2 1/2 c. water
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/2 tsp. salt
1 c. uncooked long grain rice

Combine sausage and onion in skillet; cook on medium heat until meat is browned, stirring to crumble meat. Drain well and set aside. Combine water, soup and salt in a large saucepan. Bring to a boil, add rice; cover, reduce heat and simmer for 7 minutes. Add sausage mixture. Spoon into a 2 1/2 quart casserole. Cover and bake at 375 degrees for 35 minutes. Okay to substitute brown rice.