Hearty Sausage and Rice Casserole

Ingredients

• 1 pound bulk pork sausage 
• 2 stalks celery coarsely chopped
• 1.8 cups chicken broth organic swanson® (regular, Natural or Certified )
• 10.8 ounce campbell's® condensed cream of mushroom soup fat free 98% 25% canned (Regular, or Less Sodium)
• 0.5 teaspoon marjoram dried crushed
• 8 ounce mushrooms sliced
• 1 large onion coarsely chopped
• 1 large bell pepper red coarsely chopped
• 6 ounce rice mix long grain wild
• 1 cup cheddar cheese shredded
• 1 teaspoon thyme leaves dried crushed

Equipment

• frying pan
• oven
• baking pan

Directions

1. Cook the sausage in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often.
2. Pour off any fat.
3. 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.
4. Stir the sausage mixture, broth, soup, rice blend and 1/2 cup cheese in a 13x9x2-inch shallow baking dish. Cover the baking dish.
5. Bake at 375 degrees F for 1 hour or until the rice is tender. Stir the rice mixture before serving.
6. Sprinkle with the remaining cheese.