Sausage - Rice Casserole - cooking recipe

Ingredients

2 (7 1/4 ounce) packages rice, pilaf
2 lbs bulk pork sausage
6 celery ribs, chopped
4 medium carrots, sliced
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Preparation

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\u00b0 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).