• 2 lbs bulk Italian sausage
• 4 celery ribs, thinly sliced
• 1 large onion, chopped
• 1 large green pepper, chopped
• 4 1/2 cups water
• 3/4 cup (1 1/2 pkgs) dry chicken noodle soup mix
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1 cup uncooked long grain rice
• 1/4 cup dry bread crumbs
• 2 Tbsp butter or margarine, melted

1. In a large skillet, cook sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
2. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until noodles are tender. Stir in canned soup, rice and sausage mixture; mix well.
3. Transfer to a greased 13x9 in baking dish. Cover and bake at 350° for 40 minutes.
4. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes more or until rice is tender.
5. Let stand 10 minutes before serving.

Yield: 12-14 servings.

(Kathy BC)