Mild Red Beans & Rice Casserole - Prepare, Bake, Freeze & Enjoy!
Prep Time
Total Time
Quick and easy mild dish that freezes and reheats beautifully. Make a double batch tonight - eat one and freeze the other for another day!
Yield: 4-6
  • 1 clove minced garlic
  • 2 lbs. ground beef
  • 1 small shallot, chopped
  • 3 c. cooked rice (NOT Minute Rice)
  • 2 (8 oz.) cans tomato sauce
  • 2 cans dark kidney beans (do not drain)
  • 1 can kernel corn (drain)
  • 2 tsp ground Chili Pepper
  • Salt and pepper to taste
  • Grated Cheddar cheese (optional)
  1. Preheat oven to 350 degrees.
  2. Brown ground beef with onion and garlic. Drain off fat. Set aside.
  3. Cook rice while meat is cooking - follow directions, but generally 1 cup uncooked = 3 cups cooked. Set aside.
  4. Combine kidney beans (do not drain), tomato sauces & ground chili – mix well. Add cooked rice and ground beef mixture as well as corn (drained).
  5. Stir well.
  6. Place in large casserole dish, Sprinkle with grated cheese if desired, and bake in 350 degree oven, covered, for 1 hour.

Prepare normally, set aside portion for tonight’s dinner – bake it as noted above.

Package the remaining amount in serving sizes appropriate for your family and in your favorite freezer storage method. I use 7” round aluminum pans with lids (available on eBay). As we have only meat-eater in the family, this recipe made 3 single servings for the freezer and 1 in the oven for tonight.
Recipe by Baby to Boomer Lifestyle at