Hearty Sausage & Rice Casserole
This sausage and rice casserole recipe is loaded with sausage, tender vegetables, rice and Cheddar cheese for a hearty, flavorful dish that's perfect for those cold winter days, or anytime you're in the mood for comfort food.
Ingredients
1 pound bulk pork sausage1 package (8 ounces) sliced mushrooms2 stalks celery, coarsely chopped (about 1 cup)1 large red bell pepper, coarsely chopped (about 1 cup)1 large onion, coarsely chopped (about 1 cup)1 teaspoon dried thyme, crushed0.5 teaspoon dried marjoram leaves, crushed1 box (6 ounces) seasoned long-grain and wild rice mix1.75 cups Swanson® Chicken Broth1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup(Regular or 98% Fat Free)1 cup shredded Cheddar cheese (about 4 ounces)
Instructions
Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.Add the mushrooms, celery, pepper, onion, thyme, marjoram and the seasoning packet from the rice blend to the skillet and cook until the vegetables are tender-crisp.Stir the sausage mixture, broth, 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.
Hearty Sausage & Rice Casserole
This sausage and rice casserole recipe is loaded with sausage, tender vegetables, rice and Cheddar cheese for a hearty, flavorful dish that's perfect for those cold winter days, or anyt...
Directions
Print
Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.Add the mushrooms, celery, pepper, onion, thyme, marjoram and the seasoning packet from the rice blend to the skillet and cook until the vegetables are tender-crisp.Stir the sausage mixture, broth, 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.
Ingredients
1 pound bulk pork sausage1 package (8 ounces) sliced mushrooms2 stalks celery, coarsely chopped (about 1 cup)1 large red bell pepper, coarsely chopped (about 1 cup)1 large onion, coarsely chopped (about 1 cup)1 teaspoon dried thyme, crushed0.5 teaspoon dried marjoram leaves, crushed1 box (6 ounces) seasoned long-grain and wild rice mix1.75 cups Swanson® Chicken Broth1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup(Regular or 98% Fat Free)1 cup shredded Cheddar cheese (about 4 ounces)
Peanut Butter & Celery Logs
Wholesome peanut butter stuffed into celer...
Sausage Kale Soup
You’ll get a full serving of veggies in ...
Mushroom, Broccoli & Cheddar Bundle...
Depend on the convenience of puff pastry s...
Easy Vegetable Soup
There’s nothing more comforting than a h...