1 lb. bulk sausage
1 c. onion
1 clove garlic
1 c. celery
1 sm. green pepper
1 c. rice, uncooked
1 can mushroom soup
2 cans cream of chicken soup

Brown sausage in frying pan and pour off grease. Add chopped onion, garlic, celery, and green pepper to sausage and simmer until tender. Wash rice and add to mixture in casserole along with the soups. Bake 1 1/2 hours at 350 degrees, stirring occasionally. Serves 6.