Sausage Rice Casserole – Freezer Meal

  • 2 packages (7.2 oz each) rice pilaf or 1 homemade recipe of rice pilaf
  • 2 lbs bulk pork sausage
  • 6 celery ribs, chopped
  • 4 medium carrots, sliced
  • 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
  • 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper

Prepare rice mixes according to package directions or according to rice pilaf recipe. Meanwhile, in large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink.

In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11″x7″x2″ baking dishes.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees 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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