1 - 1 ½ lb. bulk pork sausage (mild or spicy)
1 medium onion, diced
2 lg. celery stalk, diced
2 med. bell pepper, diced
10-12 oz. mushrooms, sliced, optional
2 carrots, peeled and diced, optional
2 pk. Lipton® chicken noodle soup mix
2 c. long grain rice, uncooked
6 c. water
Preheat oven to 350°F.
In a Dutch or French oven, brown and crumble sausage and set aside to drain.
Reserving 2 T. of grease or using 2 T. olive oil, cook onion, celery, and bell pepper (mushrooms and carrots, if using) until beginning to soften.
Add the soup mix and 6 cups of water. Bring to a boil.
Stir in rice, and return the sausage to the pot.
Cover and bake 30-45 minutes.
Fluff casserole, and top with slivered almonds before serving.