Rice Sausage Casserole

By soccercat

Ingredients

• 1 packages (7.2 ounces each) rice pilaf
• 1 pounds bulk pork sausage
• 3 celery ribs, chopped
• 2 medium carrots, sliced
• 1/2 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 teaspoons onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper

Details

Servings 6
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 a greased 11-in. x 7-in. baking dish.
You can Cover and freeze the casserole for up to 3 months.
Cover and bake the 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.