Cheesy Bean and Rice Casserole

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 341
Caloriesfromfat 10 %
Fat 3.7 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20.5 g
Carbohydrate 57.8 g
Fiber 4.6 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 752 mg
Calcium 0.0 mg

Ingredients

1 (16-ounce) package frozen rice and vegetable pilaf blend
2 tablespoons all-purpose flour
1 (12-ounce) can evaporated skimmed milk
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon hot sauce
3 ounces light process cheese product, cubed (about 2/3 cup)
1 (15-ounce) can kidney beans, drained
Butter-flavored vegetable cooking spray
1/4 cup fine, dry breadcrumbs
1/4 teaspoon chili powder

Preparation

Cook rice blend according to package directions; drain and set aside.

While rice blend cooks, combine flour and 1/2 cup milk; stir until smooth. Combine flour mixture, remaining 1 cup milk, salt, pepper, and hot sauce in a medium saucepan; stir well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat and add cheese; stir until cheese melts.

Combine rice blend, cheese mixture, and beans in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Combine breadcrumbs and chili powder; sprinkle over rice mixture. Coat with cooking spray and microwave at HIGH 9 minutes or until thoroughly heated.

Note:

RECIPE tip

Bake this recipe in a regular oven at 350° for 25 minutes.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

January 1998
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