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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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There are many of these with the same name but this one is unique. A great recipe and you get TWO DINNERS OUT OF THIS 1 RECIPE. Perfect for making one and taking one to another family. Or making one and freezing one. Freezing directions below. Or if you have 12-16 people to feed. My guests and family loved this. I served it with crusty bread. A total kid pleaser also. You can add more seasonings if you wish but perfect for a cozy dinner at home. Enjoy CHefDLH. Ingredients:
2 (7 1/4 ounce) packages rice, pilaf |
2 lbs bulk pork sausage |
6 celery ribs, chopped |
4 medium carrots, sliced |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
2 teaspoons onion powder |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
Directions:
1. 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.
2. In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11-in. x 7-in. baking dishes.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until vegetables are tender.
4. 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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