1 lb. bulk breakfast sausage
1 c. uncooked rice
2 (2 oz.) pkgs. dry chicken noodle soup
1/4 c. finely chopped onion
1 c. sliced celery
2 1/2 c. water
1 tbsp. soy sauce
1/2 c. toasted sliced almonds

Break up and brown sausage. Drain off the fat. Mix sausage with rice, soup mix, onion and celery and place in 2-quart casserole. Can refrigerate at this point to bake later.

When ready to bake, mix water and soy sauce and add to casserole. Mix gently. Top with almonds. Cover and bake at 350 degrees for 1 hour.