1 lb. seasoned Italian sausage
1 pkg. (6 1/4 oz.) white and wild rice, cooked as directed on package
1 c. chopped celery
1 can sliced water chestnuts, drained
1 can cream of mushroom soup
1 can cream of celery soup
1/2 onion, chopped
1 (4 oz.) can mushrooms, drained
1/2 green pepper, chopped
1 c. milk or cream

Brown Italian sausage with mushrooms, celery, onion, green pepper and chestnuts. Drain off fat. Stir in soups and milk and heat. Then stir in rice. Pour into 9 x 13 pan. Bake for 45 minutes at 350 degrees. Serve with chow mein noodles and soy sauce if desired.