1 onion, med. to large chopped
1/2 c. chopped bell pepper
1 c. uncooked rice
1 can cream chicken soup plus 1/2 to 3/4 can milk
1 c. grated carrots
1 c. chopped celery
1 lb. pork sausage

Cook rice. Fry sausage, crumbling coarsely as it browns, drain on paper towel. Drain off all but 1 or 2 tbsp. grease add vegetables and about 1/3 cup water, simmer over low heat until vegetables are limp but not brown, scraping loose bits of sausage from skillet as vegetables cook. Combine all ingredients, mix thoroughly and pour into large buttered casserole, top with buttered bread crumbs or whatever and bake at 350 degrees about 40 to 45 minutes.