1 pound lean ground beef
1 pound sausage
1 onion, diced
2 carrots, diced
2 ribs celery, diced
2 (14 ½-ounce) can chicken broth
1 (10 ½-ounce) can cream of celery soup
1 (10 ½-ounce) can cream of onion soup
2 cups long-grain white rice
1 teaspoon salt and 1 teaspoon pepper
1 teaspoon garlic powder
Preheat the oven to 350 degrees Fahrenheit.
In a skillet over high heat, cook the beef and sausage until browned. Season with salt, pepper, and garlic powder. Remove the meat any liquid from the skillet, leaving 1 tablespoon of fat in the pan.
Add the onion, carrots, and celery to the reserved fat. Cook, stirring occasionally, until tender and slightly browned, about 10 minutes.
In a bowl, whisk together all of the liquid ingredients (broths and soups). Pour into 13x9-inch casserole dish. Add the cooked meat and vegetables and the rice. Stir well to combine.
Cover casserole with foil, and bake for 1 hour 20 minutes. Let rest 15 minutes, then remove the foil and fluff the rice with a fork.