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.
cost per recipe: $9.88
The price is determined by the national average.
pound bulk pork sausage
package (8 ounces) sliced mushrooms
stalks celery, coarsely chopped (about 1 cup)
large red bell pepper, coarsely chopped (about 1 cup)
large onion, coarsely chopped (about 1 cup)
teaspoon dried thyme, crushed
teaspoon dried marjoram leaves, crushed
box (6 ounces) seasoned long-grain and wild rice mix
cups Swanson® Chicken Broth or Swanson® Chicken Stock
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup(Regular or 98% Fat Free)
cup shredded Cheddar cheese (about 4 ounces)
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.