- 1 pound bulk hot 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) cans Campbell's® Condensed Cream of Chicken Soup
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
- Vegetable cooking spray
- 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.
- 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.