2 lb. bulk pork sausage
2 1/2 c. coarsely chopped celery
1 c. finely chopped green pepper
3/4 c. chopped onion
2 (2 1/2 oz.) pkg. chicken noodle soup mix
4 1/2 c. boiling water
1 c. reg. rice

Lightly brown sausage in Dutch oven. Pour off excess fat. Add celery, green pepper, onion; saute until tender. Combine soup mix and boiling water in 3 quart saucepan. Stir in rice. Cover and simmer 15 minutes or until rice is tender. Add rice mixture to sausage and vegetables. Stir well. Pour into greased 13 x 9 x 2 inch pan. Bake at 375 degrees for 20 minutes or until hot. Makes 10 servings.