Hearty Sausage and Rice Casserole

Hearty Sausage and Rice Casserole

13

"Come in from the cold and enjoy this flavorful sausage and rice casserole featuring Swanson® Chicken Broth, Campbell's® Condensed Cream of Mushroom Soup, savory vegetables and a cheesy topping."

Ingredients

1 h 30 m {{adjustedServings}} servings 446 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1871 mg
  • 75%

Based on a 2,000 calorie diet

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Directions

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  1. Cook the sausage in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often. Pour off any fat.
  2. Add the mushrooms, celery, pepper, onion, thyme, marjoram and 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 13x9x2-inch shallow baking dish. Cover the baking dish.
  4. Bake at 375 degrees F for 1 hour or until the rice is tender. Stir the rice mixture before serving. Sprinkle with the remaining cheese.

Footnotes

  • Easy Substitution
  • For an extra-special touch, substitute 1 package (8 ounces) baby portobello mushrooms, sliced, for the sliced mushrooms.
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Reviews

13
  1. 20 Ratings

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Yummy! I made this with what I had on hand. I used spicy sausage, a green bell pepper and a 4 oz can of mushrooms. I didn't have marjoram since I didn't have any. I would definitely suggest usi...

I make this all the time! My 10 year old loves it. Use sharp cheddar cheese. It gives it more flavor.

I used 2 cups brown rice and a tablespoon of chicken base instead of the long grain and wild rice mix. Also added shreded pepperjack instead of cheddar. Even with doubling the recipe, there wa...