Ingredients Jump to Instructions ↓

  1. 2 (7 1/5 ounce) packages RICE-A-RONI® Rice Pilaf

  2. 2 pounds bulk pork sausage

  3. 6 celery ribs, chopped

  4. 4 medium carrots, chopped

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

  6. 1 (10 3/4 ounce) can 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 mixture and the remaining ingredients. Transfer to two greased 11-in. x 7-in. x 2-in. baking dishes.

  2. Cover and bake one casserole at 350 degrees F for 40-45 minutes or until the vegetables are tender. Cover and freeze remaining casserole for up to 3 months.

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


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