Baked Rice with Sausage

2 pounds bulk Italian sausage
4 celery ribs, thinly sliced
1 large onion, chopped
1 large green pepper, chopped
4-1/2 cups water
3/4 cup dry chicken noodle soup mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup uncooked long grain rice
1/4 cup dry bread crumbs
2 tablespoons butter, melted

In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix.

Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well. Transfer to a greased 13-in. x 9-in. baking dish.

Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving. Makes 12-14 servings.