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Red Beans and Rice Cornbread Casserole

This Red Beans and Rice Cornbread Casserole is a comforting Southern-style dish made with Blue Runner red beans, smoky andouille sausage, rice, and a golden cornbread topping. A hearty one-pan meal perfect for dinner, potlucks, or family gatherings. Easy to make and packed with flavor!
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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 9x13-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!
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