2 lb. pork sausage
1 c. chopped green pepper
3/4 c. chopped onion
2 1/2 c. chopped celery
4 1/2 c. boiling water
1/2 tsp. salt
2 pkg. dry chicken noodle soup mix
1 c. converted rice, uncooked
1 (8 oz.) can water chestnuts, drained and sliced

Brown sausage, pour off fat. Saute green pepper, onion and celery. Combine soup mix and boiling water; stir in rice and simmer covered for 20 minutes. Add sausage, green pepper, onion, celery, salt and water chestnuts. Pour into a 2-quart casserole. Bake at 375 degrees for 20 minutes.