- 1 pound bulk pork sausage
- 1 (8 ounce) package sliced mushrooms
- 2 stalks celery, coarsely chopped
- 1 large red pepper, coarsely chopped
- 1 large onion, coarsely chopped
- 1 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon dried marjoram, crushed
- 1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1 (6 ounce) box long grain and wild rice mix
- 1 cup shredded Cheddar cheese
- 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.