Ingredients Jump to Instructions ↓

  1. 2 packages (7 1/5 ounces each ) rice pilaf

  2. 2 pounds bulk pork sausage

  3. 6 celery ribs, chopped

  4. 4 medium carrots, sliced

  5. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  6. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  7. 2 teaspoons onion powder

  8. 1/2 teaspoon garlic powder

  9. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  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).


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