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.

Allrecipes Member

Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the sausage in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often. Pour off any fat.

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  • 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.

Easy Substitution

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

Nutrition Facts

446 calories; protein 20.2g; carbohydrates 33.1g; fat 25.6g; cholesterol 66.6mg; sodium 1871.2mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 4 stars
05/15/2009
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 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. Read More
(15)

Most helpful critical review

Rating: 3 stars
02/12/2013
Very nice flavor but I wasn't sure what to serve it with. I made a salad but somehow it felt like something was missing, like it should go over something, but it already had rice in it. What did others serve it with? Read More
Rating: 4 stars
05/14/2009
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 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. Read More
(15)
Rating: 5 stars
08/30/2012
I make this all the time! My 10 year old loves it. Use sharp cheddar cheese. It gives it more flavor. Read More
(13)
Rating: 4 stars
01/20/2010
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 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. Read More
(12)
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Rating: 5 stars
03/23/2011
This is a great recipe. I was looking for something to make out of a tube of pork sausage, and I'm glad I found this, as it will become a favorite. I did not put in the thyme or marjoram, because those are not spices I keep on hand. It certainly had plenty of flavor without. Everyone had second helpings. Read More
(9)
Rating: 5 stars
10/26/2011
This was a wonderful meal! As another member said i used pepper jack cheese and it was amazing! I did not use any mushrooms because i did not have any. However the meal turned out wonderful! Read More
(6)
Rating: 4 stars
01/17/2012
Very tasty! The only substitution I made was using a box of rice pilaf mix instead of the white and wild rice, since that was all I had on hand. It was very good. The casserole was a little salty, though, which is odd since there is no added salt. Still, I'd definitely try this one again. Read More
(4)
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Rating: 5 stars
09/13/2013
My favorite casserole; I've been cooking a variation of this for over 15 years! If you want to cut down on the sodium, don't use the rice seasoning packet and use water instead of broth/stock. As long as you use the thyme and marjoram called for there should be good flavor without as much salt. I usually double the marjoram since it is my favorite spice after garlic. Additonally, you can just cook all of the vegetables along with the sausage and cut down on an unnecessary extra step. Read More
(2)
Rating: 5 stars
09/07/2012
I made this with sausage chicken. Read More
Rating: 3 stars
02/12/2013
Very nice flavor but I wasn't sure what to serve it with. I made a salad but somehow it felt like something was missing, like it should go over something, but it already had rice in it. What did others serve it with? Read More