Sausage-Rice Casserole


1 lb. bulk sausage

1 envelope (1 oz.) dry chicken soup mix

cup raw long-grain converted rice

2 stalks celery, diced

1/3 cup slivered almonds

4 cups water



In skillet, brown sausage; drain well. Combine all ingredients in lightly greased Crock-Pot; stir well. Cover and cook on low setting for 7 to 10 hours (on High setting for 3 to 4 hours or until rice is tender).


Makes 4 servings (about 1 quarts).