Rice Sausage Casserole

By kayjayjohnson

Ingredients

• 2 packages (7.2 ounces each) rice pilaf
• 2 pounds bulk pork sausage
• 6 celery ribs, chopped
• 4 medium carrots, sliced
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 2 teaspoons onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain.

In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11-in. x 7-in. baking dishes.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until vegetables are tender.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6-8 servings each).