Sausage and Wild Rice Bake

1 pound pork sausage, sliced

1/2 onion, chopped

1 stalk celery, chopped

1 green bell pepper, chopped

1/2 cup uncooked long grain white rice

1 (4.5 ounce) package chicken noodle soup mix

2 cups hot water 

1/2 cup slivered almonds

Preheat oven to 350 degrees F. In a large skillet over medium-high heat, combine the sausage, onion, celery, and green bell pepper, and saute for 5  minutes. Drain any excess fat. Stir in the dry rice with the sausage and vegetables, then add the water and soup mix. Transfer this mixture to a lightly greased, 2-quart casserole dish and top with the almonds. Bake, covered, at 350 degrees F for 90 minutes.

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