To make a good sausage and rice casserole, brown 1 pound of pork sausage in a large skillet. Dice 1 medium onion and 2 to 3 stalks of celery. When the sausage is cooked halfway through, add the onions and celery to the pan.
If desired, also add 1/4 teaspoon of crushed red pepper flakes to the pan with the onions and celery. Add salt and pepper, and continue cooking everything until the vegetables are soft and the sausage is no longer pink. Drain off any excess fat.
Prepare a medium-sized casserole dish with butter or cooking spray, and preheat oven to 350 degrees Fahrenheit. In a separate mixing bowl, whisk together a 14.5-ounce can of chicken broth and a can of cream of celery soup until they are well-incorporated. Stir the soup mixture and 1 cup of uncooked white rice into the skillet with the sausage and vegetables.
Pour the casserole into the prepared dish, and top with any desired extras, such as shredded cheese or chopped green onions. Cover the dish tightly with aluminum foil, and bake for one hour. Remove the casserole from the oven, and let it rest, covered and undisturbed, for 10 to 15 minutes before serving.