Sausage Rice Casserole

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.