1 lb. hot sausage
1 med. onion, diced
1 sm. green pepper, diced
3/4 c. diced celery
2/3 c. uncooked rice (I use minute rice)
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 (4 oz.) jar pimento
1 to 1 1/2 c. shredded American or cheddar cheese

Brown and drain sausage. Add onions, pepper, and celery; cook until vegetables are tender. Add rice, soups, pimento, and about 3/4 of the cheese. Pour into a 2 1/2 quart casserole. Top with the remainder of the cheese. Bake at 350 degrees for about 1 hour.