(by Aunt Eileen [Knouse] Carter)
4 1/2 cups water (used for the soup)
2 envelopes Lipton chicken noodle soup (NOT cup-a soup)
1 cup uncooked Carolina rice
1lb. loose pork sausage (not in the casing)
1/2 cup chopped celery
1 chopped onion
1/2 of a green pepper (chopped)
2/3 cup toasted slivered almonds
Prepare both envelopes of chicken noodle soup according to box directions. While soup is still hot add the uncooked rice--stir and simmer for 25 minutes until water is all absorbed--remove from heat and set aside. In a skillet lightly brown the pork sausage--pour fat off, then add celery, onion and green pepper--add a little water if it seems dry. Cook until sausage is fully browned and other ingredients are tender. Add the soup/rice and almonds to the sausage and stir until well mixed. Spray a 2qt. casserole with Pam. Pour the whole mixture into the casserole--if it seems too dry add a little water and stir. Place on a cookie sheet and bake at 350 degrees for 30 minutes.
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