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Sausage Rice Casserole

By: Jennifer Trost

"'I fiddled around with this dish, trying to adjust it to my family's tastes,' notes Jennifer Trost from West Linn, Oregon. 'When my pickiest child cleaned her plate, I knew I'd found the right flavor combination.'"

Rate/Review | Read Reviews (19)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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.