Ingredients
2 pounds bulk Italian sausage4 celery ribs, thinly sliced1 large onion, chopped1 large green pepper, chopped4-1/2 cups water3/4 cup dry chicken noodle soup mix1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup uncooked long grain rice1/4 cup dry bread crumbs2 tablespoons butter, melted
Preparation
In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving.
