Sausage Rice Casserole
2 pkg (7.2 oz each) rice pilaf
2 lbs bulk pork sausage (I use turkey)
4 medium carrots, sliced
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
2 tsp onion powder
1/2 tsp garlic powder
1/4 teaspoon pepper
1. Prepare rice mixes according to the package directions. Meanwhile, in a large skillet, cook the sausage 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 and pepper. Transfer into 1 greased baking dish and 1 heavy zip lock bag. Bake casserole at 350 for 40-45 minutes or until vegetables are tender.
3. Cover and freeze one casserole for up to 3 months. To use: thaw in refrigerator. Remove 30 minutes before baking. Bake at 350 for 40-45 minutes.