1 can cream of celery soup
1 c. Minute Rice
2 1/2 c. water
1/4 c. finely chopped celery
1/4 c. finely chopped onion
1 lb. bulk sausage
3 tbsp. soy sauce
(Slivered almonds, if desired)

2 cans cream of celery soup
2 c. Minute Rice
3 1/2 c. water
1/2 c. finely chopped celery
1/2 c. finely chopped onion
2 lbs. bulk sausage
4 tbsp. soy sauce
(Slivered almonds, if desired

Brown sausage, drain. Combine with all other ingredients. Pour into 7 x 11 inch or 9 x 13 inch baking dish. Top with almonds, if desired. Bake covered at 350 degrees for 45 minutes, uncover and bake 15 minutes more.

NOTE: This freezes well. I usually make 2 casseroles for 6 and freeze 1 to use later. Bring to room temperature before baking, if frozen.