Sausage And Rice Casserole

• 24 oz. sausage
• 1 c. each: chopped onion, green pepper and celery
• 1 (10 1/2 oz.) can each: cream of mushroom soup and chicken gumbo soup
• 1 can water chestnuts
• 1 small can sliced mushrooms
• 2 c. water (include liquid from mushrooms)
• 1 c. uncooked rice
• 1 Tbsp. soy sauce
• 1/2 c. slivered almonds
• 1 c. shredded Cheddar cheese
• 1 lb. fryer chicken giblets, diced
• 1 medium onion, diced or chopped
• 1 tsp. each: salt, pepper, dry basil and sage (sage optional)
• 1 pkg. frozen mixed vegetables
• 2 c. broth or water with 2 chicken bouillon cubes
• 1/3 c. flour
• 2 c. biscuit mix
• 1 c. milk

1. In a skillet, saute the diced giblets and onion in the oil, until the onion is transparent and giblets are lightly cooked. Add seasonings and broth (or water with bouillon cubes dissolved in it).
2. Add the frozen vegetables; stir all together.
3. Bring to boil; simmer for 20 minutes.
4. The liquid should just cover the giblets and vegetables; if needed, add more liquid.

sausage, onion, cream of mushroom soup and chicken gumbo soup, water chestnuts, mushrooms, water, rice, soy sauce, almonds, cheddar cheese, chicken giblets, onion, salt, mixed vegetables, broth, flour, biscuit mix, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692791 (may not work)