2 lb. mild pork sausage
1 c. chopped celery
1 c. chopped green pepper
1/2 c. thin sliced green onion
4 1/2 c. water
4 oz. box chicken noodle soup
1 c. uncooked brown rice
8 oz. sliced water chestnuts, drained
1/4 c. slivered almonds

Brown and drain sausage. Add celery, pepper and onion to small amount of drippings. Cook 2 minutes, stirring constantly. Stir in water, soup mix, water chestnuts and rice and simmer over medium heat for 10 minutes. Stir in sausage. Heat oven to 350 degrees. Spread mix in 13 x 9 inch pan and sprinkle with almonds. Cover and bake 45 minutes or until rice is tender. Uncover and bake 15 to 20 minutes longer, until liquid is evaporated. Makes 8 to 12 servings.