Sausage and Rice Skillet

1 poundbulk pork sausage

8 ozmushrooms; sliced

2 stalkscelery; coarsely chopped

1 largeRed bell pepper; coarsely chopped

1 largeonion; coarsely chopped

1 teaspoonDried thyme; crushed

1/2 teaspoondried marjoram; crushed

1 3/4 cupschicken broth

10 1/4 ozcondensed cream of mushroom soup

6 ozlong grain white and wild rice blend

1 cupCheddar cheese; shredded

 Preparation

Cook the sausage in a 12" oven safe skillet over medium high heat until the sausage is well browned, stirring frequently to separate meat. Pour off any fat.

Add mushrooms, celery, pepper, onion, thyme, marjoram, and seasoning packet from the rice blend and cook until the vegetables are tender crisp. Stir in broth, soup, rice blend, and 1/2 cup of the cheese. Cover.

Bake at 375 degrees F for 1 hour or until hot and bubbly and the rice is tender. Uncover and stir. Sprinkle with the remaining cheese.