1 1/2 lbs. Italian sweet or mild sausage
1 c. celery, chopped
1 clove garlic minced
1/2 c. onion, chopped
1 green pepper, minced
1 c. rice, uncooked
1 can cream of mushroom soup, undiluted (Campbells)
2 cans cream of chicken soup, undiluted (Campbells)
Salt and pepper to taste

Remove sausage from casing and crumble. Brown in skillet and pour off almost all grease. Add onion, garlic, celery and green pepper and simmer until tender.

Wash rice and add to mixture along with soups. Pour all in baking dish and bake covered at 350 degrees for 1 1/2 hours, stirring occasionally. Serves 6-8.