Rice-Pork Casserole


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RICE-PORK CASSEROLE

Submitted by Mildred E. Peterson from Oregon

3 packages dry chicken-noodle soup

5 cup hot water

1 cup raw rice

1 stalk celery, finely chopped

1 small onion, finely chopped

1 small green pepper, finely chopped

 1 pound ground pork sausage

1/4 cup blanched almonds

1 can cream of mushroom soup

1/2 cup milk

   Combine dry soup and hot water; bring to a boil. Add rice and cook until tender. Add celery, onion and green pepper. Brown sausage ; drain off excess fat and add to mixture. Add chopped almonds; stir well. Place in a casserole dish; cover with mushroom soup which has been diluted with milk. Bake at 350 F. degrees for 45 minutes.

YIELD: 8 Servings


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