A recipe so easy, even the kids can help cook! :)
2 pounds bulk pork sausage
6 celery ribs, chopped
4 medium carrots, sliced
1 can (10 3/4 oz) consdensed cream of mushroom soup, undiluted
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1. Prepare rice mixes according to package directions (use water and butter). 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, cooked rice, soups and spices. Transfer to two greased 11 X 7 X 2 in. baking dishes.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 40-45 minutes or until the vegetables are tender.
From Frozen: 350 for 75 minutes from frozen, or thaw overnight in fridge and bake as directed.