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    SAUSAGE RICE CASSEROLE


    Source of Recipe


    Quick Cooking - March/April 2004

    List of Ingredients




    2 packages (7.2 ounces each) rice pilaf mix
    2 pounds bulk pork sausage
    6 celery ribs, chopped
    4 medium carrots, chopped
    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
    teaspoon garlic powder
    teaspoon pepper

    Recipe



    Prepared rice mixes according to package directions. Meanwhile, in a large skillet, cook sausage, celery and carrots over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, rice mixture and the remaining ingredients. Transfer to two greased 11-in x 7-in, x 2-in. baking dishes.

    Cover and bake one casserole at 350 degrees for 40-45 minutes or until the vegetables are tender. Cover and freeze remaining casserole for up to 3 months. YIELD: 2 casserole (6-8 servings each)

    To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed

 

 

 


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