Pinto-Cheese Casserole Recipe

Name: Pinto-Cheese Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cooked brown rice; 1 (16 ounce) can pinto beans, rinsed and drained; 1 cup shredded cheddar cheese; 3/4 cup skim milk; 3 egg whites; 1 1/2 teaspoons chili powder; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt

Servings: persons

1 1/2 cups cooked brown rice
1 (16 ounce) can pinto beans, rinsed and drained
1 cup shredded cheddar cheese
3/4 cup skim milk
3 egg whites
1 1/2 teaspoons chili powder
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt

1
Preheat oven to 350 degrees.
2
Lightly oil a 1-quart casserole or spray with a nonstick cooking spray.
3
In a large bowl, combine rice, beans, and cheese. Mix well.
4
In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until well blended. Add to rice mixture, mixing until thoroughly combined. Place in prepared casserole. Press mixture down gently with the back of a spoon.
5
Bake uncovered, 35 minutes or until set.
6
Let stand 5 minutes before serving.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups cooked brown rice, 1 (16 ounce) can pinto beans, rinsed and drained, 1 cup shredded cheddar cheese, 3/4 cup skim milk, and more.

Yes, Pinto-Cheese Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pinto-Cheese Casserole

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