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.
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