Sausage rice casserole

This just sounds yummy for a cool fall day (i haven't tried it yet, but plan to later this week)-

Sausage Rice Casserole
2- 7.2 oz pkgs rice pilaf
2 lbs bulk pork sausage
6 celery ribs
4 medium carrots
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
2 tsp onion powder
½ tsp garlic powder
¼ tsp pepper

Prepare rice mixes according to 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, cooked rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7 baking dishes.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until the vegetables are tender.

Author: Jennifer Trost
Source: Taste of Home