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Categories:
pork sausage celery bell pepper pimientos wild rice chicken stock water American cheese cream of mushroom soup mushrooms onion marjoram leaves thyme
Viewed: 17 - Published at: 3 years agoIngredients
- 3/4 lb. bulk pork sausage
- 1/2 c. chopped celery
- 1 Tbsp. bell pepper flakes
- 1 (4 oz.) jar pimientos
- 1 c. wild rice
- 2 tsp. chicken stock
- 1 1/2 c. water (hot)
- 1 c. grated American cheese
- 1 (10 oz.) can cream of mushroom soup
- 1 (2 oz.) can mushrooms (or fresh)
- 1 Tbsp. instant minced onion
- 1/2 tsp. marjoram leaves
- 1/2 tsp. thyme leaves
Method
- Crumble sausage and brown in a large skillet.
- Add pepper flakes and celery; continue cooking until celery is soft.
- Drain off excess fat.
