1 lg. finely chopped onion
1 lb. bulk pork sausage
1 (4 oz.) pkg. chicken noodle soup mix (2 env.)
1/2 c. uncooked rice
4 1/2 c. water
1 (4 oz.) pkg. slivered almonds (optional)

Brown onion and sausage in large skillet. Stir to crumble sausage; drain. Add soup mix, rice and water. Add almonds, if desired. Mix well and simmer 7 minutes. Spoon into greased 2 1/2 quart casserole. (I use 9x13 pan.) Bake at 400 degrees for 30 minutes.