Makes 4 to 6 servings 12 ounces bulk sausage (such as Jimmy Dean) ½ cup chopped celery 3 ounces mushrooms, cleaned and chopped 1 cup...

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Makes 4 to 6 servings

– 12 ounces bulk sausage (such as Jimmy Dean)

– ½ cup chopped celery

– 3 ounces mushrooms, cleaned and chopped

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– 1 cup long-grain white rice

– 1 can (10 ¾ ounces) cream of mushroom soup

– 2 teaspoons chicken-flavored stock base or bouillon

– 1 ½ cups hot water

– ½ teaspoon dried marjoram

– ½ teaspoon dried thyme

– 1 cup grated cheddar cheese

1. Crumble sausage into a hot skillet and cook until no longer pink. Add celery and mushrooms; cook until softened. Pour off fat. Combine with rice and mushroom soup. Dissolve stock base in hot water and add to rice with marjoram, thyme and cheese.

2. Pour into a 3-quart casserole dish and cover. Bake in preheated 325-degree oven about 1 hour or until rice is tender and dry. Let sit about 10 minutes before serving.

Submitted by Bunnee Butterfield

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