Red Beans and Rice Cornbread Casserole
This Red Beans and Rice Cornbread Casserole is the kind of hearty, down-home comfort food that warms you up from the inside out. It layers creamy red beans, smoky andouille sausage, fluffy rice, and golden cornbread in one cozy dish. Whether you need an easy weeknight dinner or a crowd-pleasing potluck option, this one-pan wonder checks all the boxes.
Before You Get Started
Pre-cook your rice before assembling the casserole for best texture. Slice your sausage evenly so it bakes through. Use a deep baking dish so everything layers nicely without overflowing. If you’re using Jiffy cornbread mix, follow the box instructions exactly for a consistent topping.
What You Need To Make Red Beans and Rice Cornbread Casserole
You’ll need rice, chicken broth, two kinds of Blue Runner canned beans, andouille sausage, and your favorite cornbread mix (boxed or homemade). All ingredient amounts are listed in the recipe card below.
How To Make Red Beans and Rice Cornbread Casserole
1
Cook the rice using chicken broth for extra flavor. Once the rice is done, preheat your oven to 375 degrees.
2
In a large mixing bowl, combine the cooked rice, both cans of beans, and sliced sausage. Stir until well mixed.
3
Pour the mixture into a greased baking dish and spread evenly.
4
In a separate bowl, prepare your cornbread mix according to the package directions. Pour it over the top of the rice and beans mixture and gently spread to cover.
5
Bake for 30 to 35 minutes, or until the cornbread is golden and fully cooked through. Let it rest for 5 to 10 minutes before slicing and serving.
Commonly Asked Questions
Can I use homemade red beans instead of canned?
Yes, just make sure they are fully cooked and seasoned before adding them to the casserole.
Is there a vegetarian version?
You can use veggie broth and skip the sausage or substitute with a plant-based sausage.
Can I make this ahead?
Yes, assemble the casserole without baking and refrigerate up to 24 hours. Bake when ready to serve.
Red Beans and Rice Cornbread Casserole
Ingredients
- 1 cup uncooked white rice
- 1 cup chicken broth
- 1 27 oz can Blue Runner red beans
- 1 15 oz can Blue Runner creamy Creole beans
- 1 package andouille sausage sliced in halves
- 1 box cornbread mix or 2 boxes of Jiffy, prepared according to package instructions
Instructions
- Cook rice using chicken broth in place of water. Set aside.
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine cooked rice, red beans, creamy Creole beans, and sliced sausage. Stir until well mixed.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a separate bowl, prepare the cornbread mix according to the instructions on the box.
- Pour the cornbread batter over the rice and bean mixture, spreading it evenly.
- Bake for 30–35 minutes or until the cornbread is golden and fully baked through.
- Let rest for 5–10 minutes before serving. Enjoy!
