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2 c. rice 3 envelopes chicken noodle soup mix 9 c. boiling water 2 lb. bulk sausage 1 bunch celery, chopped 1 large green pepper, chopped 2 large onions, chopped 1 c. slivered almonds Boil rice and soup mix in water for 30 minutes. Fry sausage; drain. Saute celery, pepper and onions. Combine all and add 1/2 the almonds. Mix well and put in one large or two smaller casseroles. Top with remaining almonds. Bake for 30 minutes at 350 degrees. Serves 16. Good for lunch or brunch. Can be halved. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |