1 lb. bulk pork sausage
1/2 c. green or red pepper, chopped
1/2 c. chopped onion
1 c. celery
1 c. rice, cooked
1 tsp. salt
1 (10 3/4 oz.) can cream of chicken or mushroom soup
1 c. grated SHARP Cheddar cheese

1. Heat oven to 375 degrees.

2. Brown sausage meat in large skillet, drain off fat. Add onion, pepper and celery. Saute until vegetables are slightly tender.

3. Cook rice (according to directions).

4. Combine all ingredients, pour into buttered 2 quart casserole. Spread undiluted soup over sausage mixture, then sprinkle with cheese.

5. Bake 30 minutes or until hot and bubbly. Makes 6-8 servings.