Sausage, Rice and Mushroom Casserole

This is the perfect make ahead dish, from my friend Lucy. I made this on Monday of this week for Tuesday night supper. Don't you love having something already made and ready to pop in the oven. It's like having a day off from cooking. All you really need with this is a salad and bread.

Lucy uses hot sausage or sausage with sage or a combination. Whatever you like. I happen to have Chorizo and used that. I just love her because she pays attention. She also said, "It is great to take to someone for funeral food."

Sausage, Rice and Mushroom Casserole
6 servings
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1 pound bulk sausage
2 ribs of celery, chopped
1/2 onion, chopped
1 6 ounce can of mushrooms undrained (I used fresh, that's what I had)
1 envelope of dry chicken noodle soup
3 cups of water
1 cup rice - uncooked

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.