Sausage Rice Casserole Recipe

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

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.