1 lb. bulk sausage
1 c. chopped celery
1/2 c. chopped onion
1 c. cooked rice
1 can cream of mushroom soup
1/4 c. chopped green pepper
1/2 c. chopped salted peanuts

Brown sausage in skillet, stirring until crumbly. Add celery and onion. Saute for 3 minutes; drain. Add rice, soup and green pepper; mix well. Pour into 1-quart casserole. Sprinkle with peanuts. Bake for 30 minutes at 350 degrees.

HINTS: You can easily expand this dish by adding another cup of rice and another can of soup. Inexpensive sausage works well in this dish as you drain any remaining fat and you need some fat to saute the vegetables.

It is easiest to "chop" the peanuts by putting them in a plastic bag and rolling the rolling pin over them several times. This has proved to be a favorite at potluck suppers.