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Hearty Sausage & Rice Casserole
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| 1 pound | bulk pork sausage |
| 1 package (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 teaspoon | dried thyme leaves, 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 Swanson® Chicken Stock |
| 1 can (10 3/4 ounces) | Campbell's® Condensed Cream of Mushroom Soup, (Regular or 98% Fat Free) |
| 1 cup | shredded Cheddar cheese, (about 4 ounces) |
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.
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.
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.
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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