Rice Sausage Casserole

By littlefish

"I fiddled around with this dish, trying to adjust it to my family's tastes," notes Jennifer Trost from West Linn, Oregon. "When my pickiest child cleaned her plate, I knew I'd found the right flavor combination."

Makes 2 casseroles - can freeze one for later use

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).