Cooking Directions

• Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.Add the mushrooms, celery, pepper, onion, thyme, marjoram and the 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 3-quart shallow baking dish. Cover the baking dish.Bake at 375°F. for 1 hour or until the sausage is cooked through and the rice is tender. Stir the sausage mixture before serving. Sprinkle with the remaining cheese.

Ingredients

• 1 pound bulk pork sausage1 package (8 ounces) sliced mushrooms2 stalks celery, coarsely chopped (about 1 cup)1 large red bell pepper, coarsely chopped (about 1 cup)1 large onion, coarsely chopped (about 1 cup)1 teaspoon dried thyme, crushed0.5 teaspoon dried marjoram leaves, crushed1 box (6 ounces) seasoned long-grain and wild rice mix1.75 cups Swanson® Chicken Broth1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup(Regular or 98% Fat Free)1 cup shredded Cheddar cheese (about 4 ounces)