Hearty Sausage & Rice Casserole

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READY IN: 1hr 30mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon dried marjoram, crushed
  • 1
    (6 ounce) box seasoned long grain and wild rice blend
  • 1 34
    cups swanson chicken stock
  • 1
    (10 3/4 ounce) can Campbell's Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1
    cup shredded cheddar cheese (about 4 ounces)
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DIRECTIONS

  • Cook the sausage in a 12-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
  • Add the mushrooms, celery, pepper, onion, thyme, marjoram and seasoning packet from the rice blend to the skillet and cook until the vegetables are tender-crisp.
  • Stir the sausage mixture, stock, soup, rice blend and 1/2 cup cheese in a 3-quart shallow baking dish. Cover the baking dish.
  • Bake at 375°F for 1 hour or until the sausage is cooked through and the rice is tender. Stir the sausage mixture before serving. Sprinkle with the remaining cheese.
  • Tip: For an extra-special touch, substitute 1 package (8 ounces) baby portobello mushrooms, sliced, for the sliced mushrooms.
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