NI found this online somewhere, I haven't tried it.
1 lb. bulk pork
1 pkg. (8 oz.) sliced mushrooms (about 3 cups)
2 large stalks celery , coarsely chopped (about 1 cup)
1 large red pepper , coarsely chopped (about 1 cup)
1 large onion , coarsely chopped (about 1 cup)
1 tsp. dried thyme leaves , crushed
1/2 tsp. dried marjoram leaves , crushed
1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certifed Organic)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (regular or 98% Fat Free)
1 box (6 oz.) seasoned long-grain and wild rice mix
1 cup shredded Cheddar cheese (4 oz.)
1. Cook the sausage
in a 12-inch skillet over medium-high heat until the sausage is well browned,
stirring to break up the meat. Pour off any fat.
2. Add the mushrooms, celery, pepper, onion, thyme, marjoram and seasoning packet from the rice blend and cook until the vegetables are tender-crisp.
3. Stir the broth, soup, rice blend and 1/2 cup cheese in a 13 x 9 x 2-inch shallow baking dish. Stir in the sausage mixture. Cover.
4. Bake at 375°F. for 1 hour or until the casserole is hot and bubbly and the rice is tender. Stir the rice mixture. Sprinkle with the remaining cheese.
TIP: Easy Substitution: For an extra-special touch, substitute 1 package (8 ounces) baby portobello mushrooms, sliced, for the sliced mushrooms.