Long Grain And Wild Rice Casserole

• 1 lb. pork sausage (hot)
• 1 c. chopped celery
• 1 large onion, chopped
• 1 medium bell pepper, chopped
• 1 clove garlic
• 3 c. chicken broth
• 1 can mushroom soup
• 1 can celery soup
• 1 can sliced water chestnuts
• 2 cans mushrooms, drained
• 1 (2 oz.) packet slivered almonds
• 1 (16 oz.) long grain and wild rice "original recipe"

1. In a large, heavy pot, brown sausage.
2. Drain grease in a colander.
3. In the same pot, saute celery, onion, bell pepper and garlic in small amount of chicken broth.
4. Add remaining chicken broth and the drained sausage.
5. To this, add mushroom soup, celery soup, drained water chestnuts and mushrooms; stir well.
6. Add rice, enclosed herb packet and almonds.
7. Pour into a 16 x 9-inch baking dish.
8. Cover with foil.
9. Bake at 350u0b0 for 1 1/2 hours.

pork sausage, celery, onion, bell pepper, clove garlic, chicken broth, mushroom soup, celery soup, water chestnuts, mushrooms, packet, long grain

Taken from www.cookbooks.com/Recipe-Details.aspx?id=334550 (may not work)