Rice pilaf is always a quick and easy dish to make when you’re unsure of what to put with that chicken breast or nice piece of fish. But if you mix it with some vegetables and sausage, you get a tasty casserole in no time.
Casseroles are great because they’re easy, they take almost no time to throw together and there are so many options you could have a different one every night of the week. Sure, they tend to take a little longer to cook, but by just doubling the ingredients, you get a casserole for dinner tonight and one to freeze for those nights when you don’t have the time (or if you’re like me, the energy) to measure, mix and cook.
This casserole is a perfect example of taking things you’ve probably only eaten on their own, and mixing them together to create something completely different. For example, I’d never considered turning one of my favorite sides, rice pilaf, into an entrée. I love rice pilaf, but I’d never ever thought of using it in any other way than as it was intended, next to a nice piece of chicken or beef. Thankfully Taste of Home was not so short sighted and because of their suggestion, I created a meal that everyone, even my picky two-year-old, loved.
Sausage rice casserole
- 1 package rice pilaf
- 1 pound bulk pork sausage
- 3 celery ribs, chopped
- 2 medium carrots, chopped
- 1 can condensed cream of mushroom soup
- 2 teaspoons garlic powder
- 1/4 teaspoon ground black pepper
- Preheat oven to 350 degrees F.
- Prepare rice mix according to package directions.
- While rice pilaf cooks, cook the sausage, carrots and celery in a large skillet over medium heat until the meat is no longer pink; drain.
- In a large bowl, combine the sausage mixture, rice, soup, garlic powder and pepper. Transfer to a 3-quart baking dish, cover and bake for 40-45 minutes or until vegetables are tender. Serve immediately.