Sausage, Rice and Mushroom Casserole
1 pound bulk sausage
Cook sausage until just done. Drain off fat and add celery and onion. Cook 5 minutes more and then add mushrooms, 2 1/2 cups of water and the dry soup mix. Bring to a boil and add rice. Cover and simmer 10 minutes. Pour into a 2 quart casserole, refrigerate over night. When ready to cook; preheat oven to 325 degrees; pour 1/2 cup water over all and bake for 45 minutes, or until bubbly.