2 lbs. Jimmy Dean reg. pork sausage
2 1/2 c. celery
1 c. green pepper
1 c. onion
2 (1 1/8 oz.) chicken noodle soup dry mix
1 c. raw rice
1 c. slivered almonds
Butter

Lightly brown 2 lbs. bulk pork sausage. Pour off excess fat and stir in 2 1/2 cups of celery, 1 cup chopped green pepper and 1 cup chopped onion; saute until tender. Combine 2 (1 1/8 oz.) packages of chicken noodle soup mix with 4 1/2 cup boiling water in large saucepan. Stir in 1 cup raw rice; cover and simmer 15 minutes or until rice is tender. Combine with sausage and vegetables and put in 9x13 inch pan or casserole. Sprinkle with 1 cup slivered almonds and 1/4 cup melted butter. Bake 20 minutes at 375 degrees. Serve 10.