Melt butter or oil in a large skillet or wok over medium heat.
Add Italian sausage and crumble with spoon or turner.
When sausage begins to break apart easily, stir in vegetables and garlic.
Cook, stirring occassionally, until onions become translucent and celery begins to soften.
Stir in both cans of soup and allow the mixture to heat up.
Stir in cooked rice.
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 277 (49%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 66.9mg||21 %|
|Sodium 1488.7mg||51 %|
|Potassium 469mg||12 %|
|Total Carbohydrate 54.7g||16 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 52.4g|
|Protein 16.7g||24 %|
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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: 570
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