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.
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 263 (70%)|
|Amt Per Serving||% DV|
|Total Fat 29.2g||39 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 73.5mg||23 %|
|Sodium 1190.1mg||41 %|
|Potassium 550.7mg||14 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 8.1g|
|Protein 18.7g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 378
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