Recipe: Hearty Sausage and Rice Casserole

HEARTY SAUSAGE AND RICE CASSEROLE

1 pound bulk pork or turkey sausage
1 (8 ounce) package sliced white mushrooms or baby portobello 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
1/4 teaspoon dried marjoram leaves, crushed
1 3/4 cups chicken broth
1 (10 3/4 ounces) can condensed cream of mushroom soup (regular, low-fat or low-sodium)
1 (6 ounce) box seasoned long-grain and wild rice mix
1 cup shredded cheddar cheese (about 4 ounces), divided use

Cook sausage in a 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 13-by-9-by- 2-inch shallow baking dish. Cover baking dish.

Bake at 375 degrees F for 1 hour or until rice is tender.

Stir rice mixture before serving. Sprinkle with remaining cheese.

Makes 6 servings
Source: Campbell's Soup Co.