2 c. rice
1 pkg. Lipton noodle soup (take out noodles)
2 1/2 c. chicken broth
1 lb. ground sausage
1/2 c. chopped celery
1 onion, chopped
1/2 lb. or 2 or 3 lg. buttons of fresh mushrooms
1 sm. can chopped water chestnuts
Green pepper (optional)

1. Wash and drain rice.

2. Put noodle soup and chicken broth in to rice. Cook to a rolling boil. Stir occasionally and keep uncovered. When broth is gone put lid on pot and steam for 5 or 10 minutes.

3. Meanwhile, saute gently ground sausage - drain excess fat. Add celery, onion, mushrooms, and water chestnuts and green pepper.

4. Cook gently together for a few minutes or until celery and onions are done.

5. Mix ingredients with rice and put in baking dish. Bake at 350 degrees for 20 minutes. Taste for doneness.