Sausage Casserole

Sausage Casserole

by Josie HIcks

Sausage Casserole

• 1 pound bulk Italian pork sausage
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2 stalks celery, chopped

• 1 cup uncooked regular long-grain white rice
• 2 (10.75 ounce) cansCampbell's® Condensed Cream of Chicken Soup
• 1 (10.75 ounce) canCampbell's® Condensed Cream of Mushroom Soup
• Vegetable cooking spray
  
  

  Directions

  
  
  1. Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir the pepper, onion, celery, rice,soups and 1 can of water in the skillet.
  2. Spray a 3-quart casserole with the cooking spray. Spoon the sausage mixture into the casserole. Bake at 400 degrees F. covered for 45 minutes. Remove cover, stir and cook 15 minutes more.
  *note--3 cans of soup made this pretty "soupy" .  Consider adding more rice before cooking or serving over rice.