Prepare rice according to package directions
Cook sausage, celery and carrots over medium heat until no longer pink. Drain.
In a large bowl, combine sausage mixture, rice, soups, onion and garlic powders and pepper. Transfer to 2 greased a 11 x 7 inch baking dishes.
Cover and freeze one 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 refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed.
|Serving Size: 1 Serving (363g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 459 (73%)|
|Amt Per Serving||% DV|
|Total Fat 51g||68 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 117.4mg||36 %|
|Sodium 2275.5mg||78 %|
|Potassium 511.2mg||13 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 13.3g|
|Protein 26.8g||38 %|
Powered by: USDA Nutrition Database
Calories per serving: 629
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