Ingredients for Sausage Rice Casserole
- Rice
- Bulk Pork Sausage
- Celery Ribs
- 1 cup carrots, chopped
- Condensed Cream Of Chicken Soup
- Condensed Cream Of Mushroom Soup
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
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How to Make Sausage Rice Casserole
- Preheat oven to 350°F (175°C). Grease two 11x7 inch baking dishes.
- Prepare rice mix according to package directions. Set aside.
- In a large skillet, cook sausage over medium heat, breaking it up with a spoon, until no longer pink. Drain off any excess grease.
- Add chopped celery and carrots to the skillet. Cook for 5-7 minutes, or until vegetables are slightly softened.
- In a large bowl, combine the cooked sausage and vegetables with the prepared rice, cream of mushroom soup, onion powder, garlic powder, and black pepper. Mix well.
- Divide the mixture evenly between the two prepared baking dishes.
- Cover one casserole tightly with foil and freeze for up to 3 months.
- Cover the remaining casserole with foil.
- Bake the unfrozen casserole for 40-45 minutes, or until heated through and bubbly. Remove foil during the last 10 minutes to allow the top to brown slightly.
- To bake the frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, covered, for 60-75 minutes, or until heated through and bubbly. Remove foil during the last 15 minutes to brown the top.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
33g
Carbs
11g
