2 lb. sausage
1 sm. bunch celery, finely chopped
2 med. onions, finely chopped
3 pkg. Lipton's noodle soup
4 c. water
2 soup cans full milk
2 cans cream of chicken soup
6 c. cooked rice
1 green pepper, finely chopped
1 c. slivered almonds

Fry sausage until crumbly but not brown. Remove and drain. Discard most of fat and saute celery, onion and green pepper. In a separate pot cook noodle soup in 4 cups water for 7 minutes.

Combine all ingredients and pour in casseroles or an 18 x 12 x 2 inch pan. Bake 1 hour at 325 degrees. Just before serving top with slivered almonds. Yield 20 servings.