1 1/2 lbs. pork sausage
4 or 5 scallions (tops, too)
1 sm. bunch celery
1 lg. green pepper
1 box Lipton's chicken noodle soup (2 pkgs.)
4 1/3 c. boiling water
1 c. rice
2 cans water chestnuts, drained and sliced
2 pkgs. slivered almonds
Salt and pepper (not too much salt)

Cook sausage in skillet, pour off all but 3 tablespoons fat. Saute pepper, onions (scallions), and celery in fat. Cook 3 minute rice according to directions on box, cook no longer than 2 or 3 minutes. Cook soup in water for 7 minutes. Blend sauteed items with soup and rice, add water chestnuts and almonds. Bake at 350 degrees for 30 to 35 minutes. Casserole can be frozen.