Rice Sausage Casserole

• 2 packages (7.2 ounces each) rice pilaf
• 2 pounds
• sausage
• 6 celery ribs, chopped
• 4 medium carrots, sliced
• 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

1. Preheat oven to 350u0b0. 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 11x7-in. baking dishes.
3. Cover and bake 40-45 minutes or until vegetables are tender. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

sausage, celery, carrots, condensed cream, condensed cream, onion powder, garlic, pepper

Taken from www.tasteofhome.com/recipes/rice-sausage-casserole/ (may not work)