Sausage Rice Casserole

This is a popular dish in the 50's sand 60's. The lipton's soup made it ao so easy. It got even
easier when Rice a Roni was came on the scene. The inspiration for this is actually from
Armenian Rice Pilaf that uses vermicelli and rice with stock. The little link sausages may have come from
Nurnberger Bratwurst that is very small and thin unlike most bratwurst. The legend is that Nurnberg had a large prison and the thin brats could be handed easily through the thin bars. they are the perfect size for little bite size pieces to make this a main instead of a side.

1 lb. link sausage
1 large minced onion
1/2 green pepper
2 cups diced celery
2 pkgs Lipton's Noodle Soup
1 cup regular rice
2-4 oz cans sliced mushrooms.
1-4 oz pkg. slivered almonds

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2. I like to brown the links first and then cool them and sliced them while I gather the rest of the ingredients.

3. Bring 5 and 1/2 cups water in a sauce pan and add the rice...

...add the 2 pkgs soup mix,

...then add the mushrooms.

4. Slice the link sausages into 1/3 inch rounds ...

Add the celery, and onions in the same pan with the drippings from the cooked the sausage.

5. Add the sausage pieces to the pan, heat and add to the rice mix...

bring to a simmer till the rice starts to expand...

Then transfer to a baking casserole.

6. Bake for 1 hour at 350 degrees. In years past it was set at the center of the table, and you could take seconds easy. We served it with salad and bread.