HEARTY SAUSAGE AND RICE CASSEROLE
1 pound bulk pork sausage
1 (8 ounce) package sliced mushrooms*
2 stalks celery, coarsely chopped (about 1 cup)
1 large red pepper, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried marjoram leaves, crushed
1 3/4 cups Swanson Chicken Broth
1 (10 3/4 ounce) can Campbell's Condensed Cream of Mushroom Soup
1 (6 ounce) box seasoned long-grain and wild rice mix (Uncle Ben's)
1 cup shredded Cheddar cheese (about 4 ounces), divided use
Cook sausage in 12-inch skillet over medium-high heat until sausage is well browned, stirring often. Pour off any fat.
Add mushrooms, celery, pepper, onion, thyme, marjoram and seasoning packet from rice blend to skillet and cook until vegetables are tender-crisp.
Stir sausage mixture, broth, soup, rice blend and 1/2 cup cheese in 13x9x2-inch shallow baking dish. Cover baking dish.
Bake at 375 degrees F 1 hour or until rice is tender.
Stir rice mixture before serving. Sprinkle with remaining cheese.
*For an extra-special touch, substitute 1 package (8 ounces) baby Portobello mushrooms, sliced, for sliced mushrooms.
Makes: 6 servings
Source: Campbell's |