Sausage Rice Casserole

This is a yummy casserole my Mom made for us. I thought I'd share it here with her notes.

I tried this recipe from Taste of Home's Dinner on a Dime, page 154. The person submitting the recipe said, "I fiddled around with this dish, trying to adjust it to my family's tastes. When my pickiest child cleaned her plate, I knew I'd found the exact right flavor combination."

2 packages (7.2 ounces each) rice pilaf
2 pounds bulk pork sausage (I used 1 1/2 pounds and it was enough for us)
6 celery ribs, chopped (I only used 3)
4 medium carrots, sliced (I didn't add this at all)
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain on 3 paper towels.

In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7x2-inch baking dishes.

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 vegetables are tender.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Yield: 2 casseroles (6-8 servings each)