Sausage and Bean Casserole
This delicious sausage and bean casserole combines hearty, pantry-friendly ingredients for a comforting, nutritious dinner. It's the perfect solution for busy nights when you need an easy midweek meal that satisfies the whole family. Whether you're juggling a busy week or prepping for leftovers, this casserole will quickly become a staple in your home.
Servings: 6
Ingredients
- 1 cup brown rice {or rice of your choice}
- 12 ounces of pre-cooked sausage
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup of salsa of your choice
- 1 - 15 ounce can of black beans, drained and rinsed
- 1 - 15 ounce can of diced tomatoes with green chiles {or just plain diced tomatoes}
- 2 cups of shredded sharp cheddar cheese, divided
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350 derees F.
- Cook the rice according to the package and set aside.
In a large mixing bowl combine the sausage, salsa, spices, rice, beans, diced tomatoes and the rice and mix well. Add 1 cup of cheese and combine. - In a 9 x 13 casserole dish spray with non-stick spray. Spread the rice casserole in the dish and even it out. Sprinkle the remaining 1 cup of cheese on the casserole.
- Bake in the oven at 350 degrees F for about 15-20 minutes or until the cheese is melted and the sausage is heated through.
- Serve warm and garnish with cilantro.
Notes
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- Protein options: Try ground beef, shredded chicken, Sweet Italian sausage, or even vegetarian sausages all work beautifully. For a vegetarian version, skip the meat and double the beans.
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- Cooking tip: If using raw sausage, cook it first in a large frying pan over medium heat with a splash of water or olive oil before combining the browned sausage with other ingredients.
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- Broth boost: Adding a small amount of chicken stock to the mixture can enhance flavor and keep the dish moist.
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- Grains: You can swap out the rice for quinoa, farro, or even a wild rice blend.
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- Vegetables: Add sauteed bell peppers, onions, or jalapeños if desired
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- Beans: Kidney beans, red beans, pinto beans, butter beans, or a mix of beans will work.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm in the oven at 350°F for 15–20 minutes or heat in the microwave for a couple of minutes until fully warmed.
- Freeze Unbaked casserole: Assemble the casserole without the cheese topping, cover tightly, and freeze. When ready to eat, thaw overnight in the fridge, top with the cheese, and bake at 350°F until heated through.
- Freeze Baked casserole: Let it cool completely, then freeze in a freezer-safe container, freezer bag, or wrapped tightly in foil. It will last up to 4 months.