Saturday, January 30, 2010

Sausage Rice Casserole

I tried this recipe from Taste of Home's Dinner on a Dime, page 154. The person submitting the recipe said, "I fiddled around with this dish, trying to adjust it to my family's tastes. When my pickiest child cleaned her plate, I knew I'd found the exact right flavor combination."

2 packages (7.2 ounces each) rice pilaf
2 pounds bulk pork sausage (I used 1 1/2 pounds and it was enough for us)
6 celery ribs, chopped (I only used 3)
4 medium carrots, sliced (I didn't add this at all)
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
1/2 teaspoon garlic powder
1/4 teaspoon pepper
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 on 3 paper towels.

In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two gareased 11x7x2-inch 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)

1 comment:

  1. This was very, very yummy. Mom made it on Friday when we went over for Bryce to help with some plumbing. Thanks for posting it, Mom. I've even been looking for some freezer meals in preparation for surgery.