1 lb. sausage
4 1/2 c. water
1/2 c. dry rice
2 pkgs. Lipton noodle chicken soup mix
1 lg. onion, chopped
1 green bell pepper, finely chopped
1 c. chopped celery

Brown and crumble sausage; drain off fat. Bring water, rice, chicken soup to boil. Cook for 7 minutes. Turn off heat. (Don't drain.) Let stand. Chopped vegetables can be added to soup mix. Butter large casserole and spoon mixture into it. Top with parsley around rim. Sprinkle center with paprika. Bake covered at 350 degrees for 1 hour or longer. Better reheated, can be refrigerated or frozen.