Hearty Sausage & Rice Casserole

Tonight's supper is an ideal winter dish - it's easy to assemble,
flavorful and truly satisfying!

Hearty Sausage & Rice Casserole
from Campbell's Kitchen

Prep Time: 30 min. Bake Time: 1 hr.

1 lb. bulk pork sausage
1 pkg. (8 ounces) 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 tsp. dried thyme leaves, crushed
1/2 tsp. dried marjoram leaves, crushed
1 box (6 ounces) seasoned long-grain and wild rice mix
1 3/4 cups Swanson(R) Chicken Stock
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or 25% Less Sodium)
1 cup shredded Cheddar cheese (about 4 ounces)

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. Serves 6.

Kitchen Clip:
Serve with steamed green beans and some chocolate chip cookies for dessert.
Received on Fri Jan 9 13:28:24 2009