Ingredients
2 packages (7.2 ounces each) rice pilaf2 pounds bulk pork sausage6 celery ribs, chopped4 medium carrots, sliced1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted2 teaspoons onion powder1/2 teaspoon garlic powder1/4 teaspoon pepper
Preparation
Preheat oven to 350°. 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.
In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7-in. baking dishes.
Cover and bake 40-45 minutes or until vegetables are tender.
