Sausage Rice Casserole

By Nanadi-2

Ingredients

• 2 packages (7.2 oz. each) rice pilaf
• 2 lb. bulk pork sausage
• 6 celery ribs, chopped
• 4 medium carrots, sliced
• 1 can cream of chicken soup, undiluted
• 1 can mushroom soup, undiluted
• 2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

Prepare rice mixes according to the 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 x 7" baking dishes.
Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 degrees for 40-45 minutes or until vegetables are tender.

To use frozen casserole: Thaw in the refrigerator over night. Remove from the refrigerator 30 minutes before baking. Bake as directed.