SAUSAGE-RICE CASSEROLE

1 lb pork sausage
1 large onion, chopped
1 green pepper, chopped
1 cup chopped celery
1 1/4 cups regular uncooked rice
1 can cream of mushroom soup
2 soup cans of water
1 (8 oz) can sliced water chestnuts
1/2 teaspoon pepper
1 teaspoon salt
1/2 cup slivered almonds
Preheat oven to 350°.
In large skillet cook 1 lb sausage until crumbly. Remove sausage from fat.
Discard all except 2 tablespoons of fat. In it, sauté 1 chopped onion, 1 chopped green pepper and 1 cup chopped celery.
Add 1 1/4 cups uncooked rice, 1 can cream of mushroom soup, 2 soup cans of water and the cooked sausage.
Add 1/2 teaspoon pepper and 1 teaspoon of salt, more or less to taste.
Pour into large greased baking dish. Top with slivered almonds. Cover with foil and bake at 350° for 1 hour. Uncover and bake an additional 30 minutes.