1 lb. bulk sausage
1 c. chopped celery
1/2 c. chopped onion
1/2 c. green pepper
1/4 c. chopped pimiento
1 can cream of mushroom soup
1 1/4 c. milk
1/2 c. rice
1/2 tsp. rubbed sage
1/4 tsp. salt
2 tbsp. melted butter
1 c. soft bread crumbs

Brown sausage; drain off excess fat. Add celery, onion and green pepper; cook until tender, but not brown. Stir in pimiento, soup, milk, rice and seasonings. Pour into an ungreased 1 1/2 quart casserole. Bake, covered at 350 degrees for 50 minutes, stirring occasionally. Mix butter and crumbs; sprinkle over casserole. Bake for 20 minutes, uncovered. Recipe may be used as stuffing for green peppers. Yield: 6 servings.