2 packages (7.2 oz. each) rice pilaf
2 pounds turkey sausage
6 celery ribs, chopped
1 (12oz.) bag frozen carrots, sliced
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1. Prepare rice mixes according to the 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 11-in x 7-in. baking dishes.
3. Cover and freeze one casserole for up to 3 months. Bake other casserole shown below:
Day of Cooking: Cover and bake the second casserole at 350 degrees for 40-45 min. or until vegetables are tender.
To Use Frozen Casserole: Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 2 casseroles (6-8 servings each).