Provided by Campbell's Kitchen
1. Cook the sausage in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring to break up the meat. Pour off any fat.
2. Add the mushrooms, celery, pepper, onion, thyme, marjoram and seasoning packet from the rice blend and cook until the vegetables are tender-crisp.
3. Stir the broth, soup, rice blend and 1/2 cup cheese in a 13 x 9 x 2-inch shallow baking dish. Stir in the sausage mixture. Cover.
4. Bake at 375°F. for 1 hour or until the casserole is hot and bubbly and the rice is tender. Stir the rice mixture. Sprinkle with the remaining cheese.
TIP: Easy Substitution: For an extra-special touch, substitute 1 package (8 ounces) baby portobello mushrooms, sliced, for the sliced mushrooms.
This recipe has been added to the following public cookbooks:
The Hawaiian Pork Cookbook,
pammy's passions!,
El Fralis,
wanda's aol cookbook
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | purrmont
06/12/08 10:20 PM |
can't wait to try this!!This sounds so delicious!! I love pork sausage any way that its cooked and this dish would be good to take to a church supper and would go a long way. |
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