Awesome! I am giving it 4 stars, only because I made some changes. I used sage sausage, lots of minced garlic and diced red onion. I omitted the soup mix, using low sodium chicken broth instead and added my own spices. I used one bag each of white and brown boil-in-bag rice. Just opened the bags and mixed with the browned sausage, broth, and spices, and stirred in chopped sweetened cranberries. I baked it for 45 minutes and it was perfect. I took this to a very picky and traditional Thanksgiving audience. They were dipping into it before dinner even started. It was the hit dish! Thanks for sharing this recipe, which easily lends itself to chages.

I was skeptical but this recipe is very good. I doubled the rice, celery and onion. Used 2.5 cups of water and added chopped water chestnuts. I cooked everything for 15 minutes on the stovetop and baked in the oven for 1 hour. I sprayed the baking dish with cooking spray. It came out perfectly. I did not think that I would like it as much as I did but I could not stop "tasting" when it came out of the oven. It's a good thing!

I made this years ago and lost the recipe. I was so pleased to find it here. In the short time since I re-discovered the recipe it has become a favorite. Since I have a family member who cannot eat some of the ingredients in the soup mix I just used 2 cups of rice and 2 cups of water. I also made it once with turkey sausage but had to add more spice for flavor. Excellant!

This is awesome....I did modify by using Owens hot bulk sausage and Campbells dry chicken noodle soup (better flavor). I used 2 pkg of soup in 4 1/2 cups of boiling water and increased rice to 1 cup. Topped the casserole off with paprika before baking!!! Must double the recipe to keep this family happy!!

This is just like a recipe I got from a neighbor in Calif. The only difference is my version is topped with grated cheese. This is just scrumptious. Thank you for this as I had lost my recipe card.

I have fixed your recipe 2 times and my family really likes it. I will fix it again. Thank You.

Really very tasty. I used lamb mince as that was what was defrosted and bulked up quantity by adding one bag of dry slaw, red and green pepper and 1 cup of rice. Cooked alot quicker in the oven than recipe suggested. Didn't look flash but a taste bud pleaser in our house. Will definately make again.

It's so good with sage flavored sausage. I picked it up by mistake, but it really adds a great flavor to the dish.

This was very good and easy, and I'll definitely make it again. I'm sure this would be great made exactly by the recipe, but I did make a few changes. This seems like a very flexible recipe that allows for substitutions and additions. Thanks very much!

Very nice, just a few adjustments. We used maple flavoured breakfast sausage, 1 cup of rice, a whole onion, and 2.5 cups of hot water, no celery or almonds. We also only cooked it all for an hour. Very tasty, my 1 year old loved the rice. Not to mushy or salty, just right.

Very good. Used jasmine rice, nice flavor. Subbed chix broth for the soup mix and used red pepper instead. Thanks

I have made a very similar recipe for years and handed out the recipe countless times ..my variation doesn't take as much time and will be less salty/less fat as it doubles the recipe and still uses only 1 pound of sausage..I use it as a side dish instead of a main dish.My variation follows: Cook 1 pound of sausage(I like JImmy Dean Sage) in large skillet with chopped onion,bell pepper and celery until sausage is brown..drain off fat. Meanwhile, bring 4 1/2 cups of water to a boil, add 1 cup regular (not minute) rice and 2 packages Liptons Chicken Noodle with white meat soup mix...simmer for 20 minutes. Mix all together, add a jar of chopped mushrooms if desired..its ready to go.

Sorry, no likey. It was dry and really salty. I think I might have used a little too much soup mix and salty sausages?

Ok, I had to try this recipe because the ingredients sounded so odd and it had great reviews. Awesome! To combat the "bland" taste that others reported, I mixed my soup with the hot water and added 2 chicken bouillon cubes until disolved, then added to meat/rice mixture. I think this really did the trick. Used jasmine rice instead of plain ol Uncle Bens. I didn't have any almonds so I skipped this and it was still yummy. Try it, if you like sausage and rice, you'll like it!

This was good, and I could see how it could be a side dish. As a main dish this feeds about 2 1/2 people. I also believe it needs more of everything - peppers, celery, and rice especially. I did not use the soup mix. Instead I subbed the soup mix and water with 1 can 50% less sodium chick. broth, and that seemed to work well. Do not skip the almonds - they add a delicious roasted crunch. We will definitely eat again!

We would have liked to see more rice, but otherwise very tasty and a crowd pleaser.

This was a little too high in sodium for our family. I would make it again with just half of the soup-mix suggested in the origenal recipe.