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 sausage
- 1 package (8 ounces) sliced mushrooms
- 2 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, crushed
- 1/2 teaspoon dried marjoram leaves, crushed
- 1 box (6 ounces) seasoned long-grain and wild rice mix
- 1 3/4 cups Swanson® Chicken Broth or Chicken Stock
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup(Regular or 98% Fat Free)
- 1 cup shredded Cheddar cheese (about 4 ounces)
Instructions
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Tips
- Easy Substitution: For an extra-special touch, substitute 1 package (8 ounces) baby portobello mushrooms, sliced, for the sliced mushrooms.
- Make It Spicy: Swap in Swanson® Spicy Chicken Broth in place of our non-spicy version to bring the heat to this recipe.
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Step 1
Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
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Step 2
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.
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Step 3
Stir the sausage mixture, broth, soup, rice blend and 1/2 cup cheese in a 3-quart shallow baking dish. Cover the baking dish.
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Step 4
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.
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Made With
Calories | 451 | |
Total Fat | 28 | g |
Sat. Fat | 9.8 | g |
Trans Fat | 0 | g |
Cholesterol | 72 | mg |
Sodium | 1641 | mg |
Total Carb | 29 | g |
Dietary Fiber | 1 | g |
Sugar | 3 | g |
Protein | 20 | g |
Vitamin D | 6 | %DV |
Calcium | 12 | %DV |
Iron | 12 | %DV |
Potassium | 9 | %DV |
Calories | 454 | |
Total Fat | 28 | g |
Sat. Fat | 9.8 | g |
Trans Fat | 0 | g |
Cholesterol | 72 | mg |
Sodium | 1539 | mg |
Total Carb | 29 | g |
Dietary Fiber | 1 | g |
Sugar | 3 | g |
Protein | 21 | g |
Vitamin D | 6 | %DV |
Calcium | 12 | %DV |
Iron | 12 | %DV |
Potassium | 9 | %DV |
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.