Email to Janeen Coyan      

Recipe Categories: jasmine1931's HOME PAGEAPPETIZERS BREAD CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT ETHNIC MEATS_BEEF MEATS_PORK MIXES PASTA POULTRY PRESSURECOOKER SALADandDRESSING SANDWICHES SEAFOOD SIDE_DISHES SNACKS SOUPSandSTEWS VEGETABLES

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
½ teaspoon garlic powder
¼ 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