1 lb. sausage
1 c. celery
1 green pepper
1 onion
2 env. dried chicken noodle soup mix
6 c. water (boiling)
1 c. rice
1/2 c. sliced almonds
1 (4 oz.) can mushrooms
1 can cream of mushroom soup
3/4 c. milk

Brown sausage. Saute the vegetables. Mix the sausage and vegetables together. Dissolve soup mix in hot water, then add it to the sausage and vegetable mixture. Stir well. Add the rice, almonds and mushrooms to the mixture. Stir well.

Bake for 1 hour in 350 degree oven, stirring it every 15 minutes. When it has baked for 1 hour, mix the mushroom soup with the milk and stir it into the casserole. Bake for 20 minutes.