sausage rice casserole
Lunch
Sausage Rice Casserole
A rich and filling casserole made with seasoned sausage, fluffy rice, and cheese. Baked until bubbly and golden, it's perfect for weeknight dinners or potlucks.
Ingredients
- 2 (7.2 ounce) packages rice-a- roni® rice pilaf
- 2 pounds bulk pork sausage 6 celery ribs, chopped
- 4 medium carrots, chopped
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 2 teaspoons onion powder 1/2 teaspoon garlic powder 1/4 teaspoon pepper
Directions
- 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.
- 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.
- To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.
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