Creole Red Beans and Rice Casserole
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. Bake, uncovered, 20 minutes. Stir; sprinkle with breadcrumbs, and bake 10 to 15 minutes longer or until rice is tender.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
565
|
565
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 23 | 23 |
| Carb (g) | 69 | 69 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 1321 | 1321 |
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