1 lb. red hot sausage
1/2 c. green pepper, chopped - if desired
1/2 c. celery, chopped
1/2 c. blanched, toasted almonds (slivered)
1 (4 oz.) can slivered mushrooms and juice
3/4 c. Minute Rice
1/2 c. onion, chopped
2 cans undiluted cream of chicken soup
1 tbsp. sausage drippings
1 - 1 1/2 c. water

Fry crumbled sausage until brown. Drain off fat. In 1 tablespoon drippings (may use butter) fry onion, celery and pepper. Mix all ingredients in large bowl (except almonds).

Grease large casserole and pour in mixture. Top with almonds. Bake 30 - 40 minutes, 350 degrees. (If mixture seems dry, add a little water while baking.)