Recipe courtesy of Rachael Henderson
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In memory of Ethel Dunnells
"Bambi" was Rachael's grandma, and this is one of her family's favorite recipes. This recipe appears in the Newnan Presbyterian Preschool Cookbook.*

2 (16-ounce) packages regular breakfast sausage (not link sausage)
6 servings of white rice, cooked
1 green pepper, diced
1 medium onion, diced
1 can cream of celery soup
1 small can of mushroom stems and pieces, drained
1 packet dry noodle soup
1 cup water
Ground pepper to taste

Preheat oven to 350 degrees. Brown sausage in a large skillet and then drain. Combine in a baking dish the sausage, rice, green pepper, onion, cream of celery soup, mushrooms, dry noodle soup and water. Stir until well blended. Bake for 20 minutes. Season with pepper and serve.