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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1610.47 Kcal (6743 kJ) | ||
| Calories from fat | 955.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 106.19g | 163% | |
|---|---|---|---|
| Cholesterol | 382.07mg | 127% | |
| Sodium | 4419.53mg | 184% | |
| Potassium | 2495mg | 53% | |
| Total Carbs | 49.52g | 17% | |
| Sugars | 10.27g | 41% | |
| Dietary Fiber | 8.43g | 34% | |
| Protein | 110.26g | 221% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 10.5mg | 58% | |
| Calcium | 279.5mg | 28% | |
| Amount Per 100 g | |||
| Calories | 194.58 Kcal (815 kJ) | ||
| Calories from fat | 115.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.83g | 163% | |
|---|---|---|---|
| Cholesterol | 46.16mg | 127% | |
| Sodium | 533.98mg | 184% | |
| Potassium | 301.45mg | 53% | |
| Total Carbs | 5.98g | 17% | |
| Sugars | 1.24g | 41% | |
| Dietary Fiber | 1.02g | 34% | |
| Protein | 13.32g | 221% | |
| Vitamin C | 2.2mg | 30% | |
| Vitamin A | 0.1mg | 41% | |
| Iron | 1.3mg | 58% | |
| Calcium | 33.8mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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