Cheesy Bean And Rice Casserole
A hearty, cheesy bean and rice casserole packed with vegetables and bold flavors, perfect for family dinners and comforting gatherings.
Ingredients
Instructions
- Cook the brown rice according to package directions.
- Combine cooked rice and rinsed kidney beans; set aside.
- In a large skillet, melt butter over medium heat.
- Add chopped onion, green pepper, and celery; cook until tender.
- Stir in the canned tomatoes (reserve 1/3 cup liquid), chili powder, and salt.
- Simmer uncovered for 5 minutes, chopping up tomatoes and stirring.
- Layer half of the rice mixture in a greased 1 1/2-quart baking dish.
- Top with half of the sliced Cheddar cheese and one-third of the tomato mixture.
- Repeat layers with remaining rice mixture, cheese, and tomato mixture.
- Pour remaining 1/3 cup tomato liquid over the top.
- Bake at 350°F for 45 minutes.
- Remove from oven and sprinkle with grated cheese.
- Return to oven until cheese is melted.
Tips & Substitutions
For added flavor, consider using vegetable broth instead of water to cook the rice. You can also substitute black beans for kidney beans or use any leftover vegetables you have on hand. If you're a fan of spice, try adding some diced jalapeños or a dash of hot sauce to the tomato mixture. This dish is versatile and can easily be adjusted to fit your taste preferences.
Serving Suggestions
This Cheesy Bean And Rice Casserole pairs wonderfully with a fresh green salad or steamed vegetables for a complete meal. For a heartier option, serve it alongside cornbread or a slice of your favorite crusty bread. It also makes for a great lunch the next day, especially when paired with a refreshing drink like Nutritious Strawberry Lemonade.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply place in the microwave or in a preheated oven at 350°F until warmed through. If the casserole appears dry, add a splash of water or broth before reheating to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Bean And Rice Casserole contains roughly 787 calories, with 27g protein, 97g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (59% of the Daily Value), protein (53% of the Daily Value), and iron (35% of the Daily Value). Note that it is relatively high in sodium, at 810mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with foil or plastic wrap. When ready to bake, remove the cover and bake as directed, adding a few extra minutes if it's coming straight from the fridge.
Is this casserole suitable for freezing?
Absolutely! You can freeze the unbaked casserole for up to three months. To cook, thaw it in the refrigerator overnight, then bake as directed. If baking from frozen, add an additional 10-15 minutes to the cooking time to ensure it's heated through.
Can I use brown rice instead of white rice?
Yes, brown rice works great in this recipe and adds a nutty flavor and more fiber. Just keep in mind that brown rice takes longer to cook, so adjust your cooking time accordingly. Follow the package instructions for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).