Cheesy Bean and Rice Casserole

Recipe from Oxmoor House

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Recipe Time

Cook Time:
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Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 10%
  • Fat: 3.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.5g
  • Carbohydrate: 57.8g
  • Fiber: 4.6g
  • Cholesterol: 11mg
  • Iron: 0.0mg
  • Sodium: 752mg
  • Calcium: 0.0mg


  • 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


  1. Cook rice blend according to package directions; drain and set aside.
  2. 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.
  3. 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.

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