Creole Red Beans and Rice Casserole
Tossed Green Salad
Ingredients
- 1 (14-oz) pkg smoked sausage, thinly sliced
- 1 (10-oz) pkg frozen seasoning blend (diced onion, bell peppers, and celery)
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (15-oz) can light red kidney beans, drained and rinsed
- 1 (15-oz) can dark red kidney beans, drained and rinsed
- 2 (15-oz) cans petite-diced tomatoes
- 1 Tbsp Creole seasoning
- 1 tsp dried thyme
- 1 cup long-grain white rice
- 3 cups low-sodium chicken broth
- ½ cup panko breadcrumbs
Instructions
- Preheat oven to 350°F. Cook sausage, seasoning blend, and garlic in hot oil in a large ovenproof skillet over medium-high heat until sausage is browned.
- Stir in beans, tomatoes, Creole seasoning, and thyme; cook 5 minutes, stirring occasionally.
- Stir in rice and broth. Transfer skillet to oven, and bake, uncovered, 20 minutes. Stir; sprinkle with breadcrumbs, and bake 10 to 15 minutes longer or until rice is tender.
Side Dish Ingredients
- 1 (12-oz) pkg salad mix
- 2 Roma tomatoes, chopped
- ¾ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
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