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.

A plate of Red Beans and Rice Casserole topped with melted cheese with a casserole dish in the background

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.

Chopped onions, green peppers, and garlic in a large pan

3. Add the garlic and cook, stirring for a minute more.
4. Add in the sausage and red beans and stir.

Added red beans and sliced sausage to chopped onions, green peppers, and garlic in a large pan

5. Mix in the can of undrained diced tomatoes and chilies, the rice and the chicken broth. Stir well.

Stirring in white rice to mixture of sliced sausage, diced tomatoes, green chilies, red beans, chopped onions, green peppers, and garlic in a large pan

6. Transfer to the baking dish and top with shredded cheddar cheese.

Mixture of white rice, sliced sausage, diced tomatoes, green chilies, red beans, chopped onions, green peppers, and garlic topped with shredded cheese in a baking dish

7. Cover baking dish with foil and bake for 30 minutes.

8. Serve.

Red Beans and Rice Casserole on a small plate

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

Closeup of Red Beans and Rice Casserole in a baking dish

Enjoy!

Red Beans and Rice Casserole from ZagLeft

Red Beans & Rice Casserole

A new twist on a Southern favorite, Baked Red Beans and Rice Casserole comes together quickly with a little help from Minute® Rice.
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Dish
Servings: 8 servings
Author: Joanie Zisk

Ingredients

  • 1 tablespoon olive oil
  • 1 cups small onion , chopped (about 1 1/2 )
  • 1 cup medium green pepper , chopped (about 1/2 )
  • 2 cloves garlic , minced
  • 12- ounces beef sausage , sliced
  • 1 16- ounce can red beans , rinsed and drained
  • 1 10- ounce can Ro-Tel Diced Tomatoes and Chilies
  • 1 1/2 cups Minute Rice White Rice
  • 1 1/2 cups chicken broth
  • 1 cup cheddar cheese , shredded

Instructions

  • Heat oven to 350 degrees F.
  • Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • Heat the olive oil in a large pan on medium-high heat.
  • Add the onions and green peppers and cook, stirring occasionally until vegetables are tender, about 8 minutes.
  • Add the garlic and cook, stirring for a minute more.
  • Add in the sausage and red beans and stir.
  • Mix in the can of undrained diced tomatoes and chilies, the rice and the chicken broth. Stir well.
  • Transfer to the baking dish and top with shredded cheddar cheese.
  • Cover baking dish with foil and bake for 30 minutes.
  • Serve.

Notes

If you find the Ro-Tel brand of diced tomatoes and chilies too spicy for your tastes, a reader suggested using a regular can of diced tomatoes and a can of mild diced green chili peppers instead. It still gives the great flavor without too much heat.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

11 thoughts on “Red Beans & Rice Casserole”

  1. Christin@SpicySouthernKitchen

    Love that you made red beans and rice in casserole form! That cheese on top looks amazing!

  2. She Rocks Fitness

    YUMMY…I love red beans and rice and this recipe looks like something I could make for myself and have lots of leftovers for the week. Thanks for sharing! 🙂

  3. Helen- Life in Random Bits

    Ooh, this looks so easy, and super tasty. We’re definitely going to have to try it out!

    1. Thanks, Rosemond! We love Red Beans and Rice too and I love that this recipe comes together so quickly.

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