Red Beans & Rice Casserole

A new twist on a Southern favorite, Red Beans and Rice Casserole comes together quickly with all the rich flavors of traditional Red Beans and Rice you crave.

This Red Beans and Rice Casserole is one recipe that will surely make meal time a breeze. Red Beans, vegetables, seasonings, and sausage slow cooking on the stove will fill your home with a mouthwatering aroma. The problem with making traditional Red Beans and Rice is that it takes time to prepare. That’s not the case with this Red Beans and Rice Casserole. The secret to this baked casserole recipe is Minute® Rice.

Why This Recipe Works

• This Red Beans and Rice Casserole is simple, hearty, and full of flavor!
• It’s so easy to make and can be ready in minutes.
• The sausage gives the Red Beans and Rice a pleasant, smoky flavor and you control how spicy or mild you’d like your casserole to be by choosing either the mild or hot diced tomatoes and chilies.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

• Olive oil: I use extra virgin olive oil in this Red Beans and Rice Casserole recipe as well as in every other recipe on ZagLeft that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
• Vegetables: Onion, green pepper, and garlic.
• Beef sausage: Use kielbasa, bratwurst, andouille, or turkey sausage.
• Red beans: I use canned beans because of their convenience.
• Canned diced tomatoes: I like to use Rot-Tel Diced Tomatoes and Chilies, but you can use canned tomatoes if you prefer.
• Rice: I use Minute White Rice in this recipe.
• Chicken broth: Use low sodium chicken broth or vegetable broth.
• Shredded cheddar cheese: I recommend shredding your own cheese rather than purchasing bagged pre-shredded cheese. The cheese will melt better when freshly shredded. Pre-shredded cheese contains preservatives which help to keep the shreds of cheese from clumping in the bag. This means that the cheese doesn’t melt as well.

How To Make This Recipe

1. Heat the olive oil in a large pan on medium-high heat.
2. Add the onions and green peppers and cook, stirring occasionally until vegetables are tender, about 8 minutes.

8. Serve.

Expert Tips

• Leftover casserole can be stored in the refrigerator, covered for up to 4 days. You can freeze this casserole for up to a month.
• I use canned red beans in this recipe, but if you want to use dried red beans soak the red beans overnight. Rinse the beans under cool, running water and remove any shriveled beans. Transfer them to a bowl and cover with 2 inches of clean water. Let them sit overnight. In the morning, rinse the beans and continue with this recipe.

Frequently Asked Questions

How Do I Store Leftovers?

Store leftover Red Beans and Rice Casserole in an airtight container in the refrigerator for up to 4 days. When ready to eat, you can reheat it in the oven until warmed through or use the microwave.

What Should I Serve With Red Beans and Rice Casserole?

Cornbread

Southern Biscuits

Garden Salad with Avocados

French Bread

Enjoy!