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Rice Sausage Casserole
"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."
12-16 Servings
Prep: 30 min. Bake: 40 min.
Ingredients
2 packages (7.2 ounces
each
) rice pilaf
2 pounds bulk pork 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
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, soups, onion
powder, garlic powder and pepper. Transfer to two greased 11-in. x
7-in. baking dishes.
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.
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).
© Taste of Home 2013
2 of 2
Rice Sausage Casserole
(continued)
Nutrition Facts:
1 serving (1 each) equals 200 calories, 13 g fat (4 g saturated fat), 23 mg cholesterol, 697 mg sodium, 15 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013