“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.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Cook the sausage in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often. Pour off any fat.
- 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.
- Stir the sausage mixture, broth, soup, rice blend and 1/2 cup cheese in a 13x9x2-inch shallow baking dish. Cover the baking dish.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 446 cal
- 22%
- Fat
- 25.6 g
- 39%
- Carbs
- 33.1 g
- 11%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"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 using low..." See more sodium chicken stock. I used regular stock and the dish was a bit too salty even for me who adds salt to everything at the table. I will be making this again. "
LOldis
"I make this all the time! My 10 year old loves it. Use sharp cheddar cheese. It gives it more flavor...." See more"
Shawnee1756
"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 was only..." See more a plate full leftover from a family of 4. Needless to say was well recieved by all. I'm suprised Campbells didn't suggest cheddar cheese soup for the last ingredient."
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