4 1/2 c. water
2 env. dehydrated chicken noodle soup
1 c. rice
1 lb. bulk pork sausage
1 1/2 c. chopped celery
1 med. size onion, chopped
1/2 c. chopped green pepper
2/3 c. whole blanched almonds

In large saucepan bring water and soup to a boil. Add rice; cover, reduce heat and very gently boil 25 minutes or until all water is absorbed. Remove from heat.

Fry sausage until browned; remove from pan and pour off most of fat. Add celery, onion and green pepper to remaining fat in pan and cook until tender- crisp. Add rice, cooked sausage and 1/2 cup of the almonds to vegetables (reserve remainder for garnish). Mix well; turn into 2-quart baking dish. Sprinkle remaining almonds over top. Bake at 350 degrees for 30 minutes or until heated through. Makes 6 to 8 servings.