2 lbs. sausage (1 regular, 1 hot)
1 med. onion, chopped
1 lg. bell pepper, chopped
4-5 stalks celery, diced
1 pkg. Lipton chicken noodle soup with real chicken broth
2 c. (before cooking) regular rice

In large skillet crumble sausage and cook until well browned. Remove to large bowl (drain on paper towels first, if desired). Cook onion, green pepper and celery in sausage grease (may have to add oil if sausage was lean) until real done. Drain and add to bowl. Cook rice in saucepan according to directions. Cook soup in saucepan using only 3 cups water (not 4). Add rice and soup to sausage mixture. Mix together thoroughly. Pour into 9"x13" glass baking dish. Bake 1 hour at 350 degrees. Serves 8 to 10.