Sausage - Rice Casserole

Submitted by CHEFDLH

"There are many of these with the same name but this one is unique. A great recipe and you get TWO DINNERS OUT OF THIS 1 RECIPE. Perfect for making one and taking one to another family. Or making one and freezing one. Freezing directions below. Or if you have 12-16 people to feed. My guests and family loved this. I served it with crusty bread. A total kid pleaser also. You can add more seasonings if you wish but perfect for a cozy dinner at home. This came from Jennifer Trost a Taste of Home reader and was in a cook booklet Dinners on a Dime 2010. Enjoy CHefDLH."

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Yields: 2 trays of casserole
• Serves: 12-16

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

directions

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.
2. 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.
3. 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.
4. 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).

Reviews

[NiftyDeb]

Yes different than most and also very good. I like doing the work once and having two meals prepared. Love my FoodSaver for the freezer portion. Thanks! Nifty Deb