Pat's Almond Rice Casserole

• 2 lb lean ground beef
• 2 box Lipton dry Chicken Noodle Soup
• 2 1/2 cup Minute Rice
• 1 bunch celery
• 3 green bell peppers
• 4 tbsp chopped garlic added to meat while cooking
• 1 tbsp salt added to meat while cooking
• 1 tbsp black pepper added to meat while cooking
• 1/2 cup dried parsley
• 3/4 cup sliced almonds
• 2 lb lean ground pork sausage

1. Preheat oven to 350.
2. Brown meat with salt, pepper, and garlic, crumbling as it cooks.
3. Chop celery and green peppers, not too fine, and not too course, add to meat along with the dried parsley and almonds and cook till tender.
4. Do not overcook veggies.
5. In large pot boil 9 cups water then add 3 pkgs.
6. of the Lipton soup, bring to boil and cook on Med.
7. high heat for 7 minutes.
8. Add the Minute.
9. Rice and cook additional 7 mins.
10. Add the meat and veggie mix to the soup and rice and mix well (add more seasonings to taste) Put the mixture in a large casserole dish (this makes a very large amount).
11. Garnish with some almonds on top, cover and bake 45 minutes.
12. I like to serve it with a green salad and dinner rolls.
13. This is a great dish to take to buffets or any function where you need to feed a lot of people and is always a hit.
14. Enjoy!

lean ground beef, chicken, rice, celery, green bell peppers, garlic, salt, black pepper, parsley, almonds, lean ground pork sausage

Taken from cookpad.com/us/recipes/336943-pats-almond-rice-casserole (may not work)