Hearty Sausage & Rice Casserole
Servings: 6
Recipe courtesy of Campbell's Kitchen. For an extra-special touch, use 8 ounces sliced baby portobello mushrooms.
Ingredients
- 1 lb Pork sausage, bulk
- 8 oz Mushroom, sliced
- 2 stalk Celery, coarsely chopped, about 1 cup
- 1 Red bell pepper, large, coarsely chopped
- 1 Onion, large, coarsely chopped
- 1 tsp Thyme, dried leaves, crushed
- 1/2 tsp Marjoram, dried leaves, crushed
- 6 oz Wild rice, 1 box seasoned long-grain and wild rice mix, with its seasoning packet
- 1 3/4 cup Chicken stock, Swanson
- 1 can Cream of mushroom soup, 10 3/4-ounce condensed, Campbell's
- 1 cup Cheddar, shredded, about 4 ounces, divided
Directions
- Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring to break it up. Pour off the fat.
- Add the mushrooms, celery, pepper, onion, thyme, marjoram and the rice seasoning packet and cook until the vegetables are tender-crisp.
- Stir the sausage mixture, stock, soup, rice and 1/2 cup cheese together in a 3-quart shallow baking dish and cover.
- Bake at 375 degrees F for 1 hour, until the rice is tender. Stir and sprinkle with the remaining cheese.