1 c. uncooked rice
2 lb. bulk sausage
3/4 c. chopped onion
1 c. chopped celery
1 c. chopped green pepper
2 pkg. (envelopes) chicken noodle soup mix
4 1/2 c. boiling water
1/2 tsp. salt
1/4 c. melted butter
1/4 c. chopped, blanched almonds

Brown sausage in skillet; drain well and crumble. Pour off drippings, reserving just enough to sauté onion, bell pepper and celery, just until tender. Add rice, soup mix and salt to boiling water; stir until thickened. Cover and cook 20 minutes on low heat. Mix with sausage and sautéed vegetables. Pour into greased casserole. Sprinkle almonds on top and drizzle with melted butter.

Bake at 375°F for 20 minutes, until brown.

You can rinse the sausage to get rid of more of the grease after browning.