Hearty Sausage & Rice Casserole

Shake off that winter's chill with this hearty and delicious casserole
that's soothing and really satisfying!

Hearty Sausage & Rice Casserole
from Campbell's Kitchen

Cook Time: 15 min. Bake Time: 1 hr.

1 lb. bulk pork sausage
1 pkg. (8 oz.) sliced mushrooms (about 3 cups)
2 large 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 tsp. dried thyme leaves, crushed
1/2 tsp. dried marjoram leaves, crushed
1 3/4 cups Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certifed Organic)
1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Mushroom Soup
(regular or 98% Fat Free)
1 box (6 oz.) seasoned long-grain and wild rice mix
1 cup shredded Cheddar cheese (4 oz.)

Directions:
 1. Cook the sausage in a 12-inch skillet over medium-high heat until
the sausage is well browned, stirring to break up the meat. Pour off any
fat.
 2. Add the mushrooms, celery, pepper, onion, thyme, marjoram and
seasoning packet from the rice blend and cook until the vegetables are
tender-crisp.
 3. Stir the broth, soup, rice blend and 1/2 cup cheese in a 13 x 9 x
2-inch shallow baking dish. Stir in the sausage mixture. Cover.
 4. Bake at 375 degreesF. for 1 hour or until the casserole is hot and
bubbly and the rice is tender. Stir the rice mixture. Sprinkle with the
remaining cheese. Serves 6.
 TIP: Easy Substitution: For an extra-special touch, substitute 1
package (8 ounces) baby portobello mushrooms, sliced, for the sliced
mushrooms.

Kitchen Clip:
Serve with a Caesar salad and some Pepperidge Farm(R) Apple Turnovers
for dessert.
Received on Fri Jan 11 11:27:02 2008