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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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. 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:
1. Preheat oven to 350°. 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. Yield: 2 casseroles (6-8 servings each).
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