- 1 1/2 lb. lean pork sausage
- 4-5 green onions, chopped
- 1 med. bunch celery, including leaves, chopped
- 1 large green pepper, chopped
- salt and pepper, to taste
- 2 pkgs. dry chicken noodle soup mix
- 4 1/2 cups boiling water
- 1 cup raw brown rice
- 1 can sliced water chestnuts, drained (8 oz.)
- 1/4 cup slivered almonds
In large, heavy skillet, cook sausage, stirring until crumbled. Remove from the fat and reserve. Pour off all but 2-3 tablespoons of fat. Saute' onions, celery and green pepper, seasoning to taste. In saucepan, cook chicken noodle soup in boiling water for 7 minutes.
Add brown rice and water chestnuts. Remove from heat and add sausage and sauteed veggies. Turn mixture into large casserole dish. Sprinkle with almonds and cover. Bake in 350 degree F. oven 1 1/2 - 2 hours. Remove cover for last 30 minutes of baking time.
By Robin from Washington, IA
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