4 1/2 c. water
2 env. dehydrated chicken noodle soup
1 c. rice (not instant)
1 lb. mild or hot sausage
1 c. grated mozzarella cheese
1 1/2 c. chopped celery
1/2 c. green pepper, diced
1 med. onion, diced
1/2 c. slivered almonds

In a pan bring water and soup to a boil. Add rice, cover, gently boil 25 minutes or until water is absorbed. Remove from heat. Fry sausage until crumbled and brown. Remove from pan and drain well on paper towel. Add celery, onion and peppers to the skillet and cook tender. Add rice and nuts, sausage to vegetables. Mix well. Pour into 2 quart baking dish. Sprinkle grated cheese over top. Bake at 350 degrees for 25 minutes or bubbly hot. Serves 6 to 8.