2 lbs. bulk pork sausage
2 1/2 c. coarsely chopped celery
1 c. finely chopped green pepper
3/4 c. chopped onion
2 (2 1/8 oz.) pkg. chicken noodle soup mix
4 1/2 c. boiling water
1 c. reg. rice
1 c. blanched slivered almonds
1/4 c. melted butter

Lightly brown sausage in Dutch oven; pour off excess fat. Add celery, green pepper and onion; saute until tender. Combine soup mix and boiling water in 3 quart saucepan. Stir in rice. Cover and simmer 15 minutes or until rice is tender. Add rice mixture to sausage; stir well. Pour into greased 13 x 9 x 2 inch baking dish. Sprinkle with almonds; drizzle with butter. Bake in a 375 degree oven for 20 minutes or until hot. Makes 10 servings.