Vegetable & Bean Rice Casserole Recipe

Name: Vegetable & Bean Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1 1/2 tablespoons butter or 1 1/2 tablespoons olive oil; 1 cup nonfat milk; 1 tablespoon cornstarch; 1 garlic clove, crushed (to taste, or garlic powder to taste); 2 teaspoons lime juice (to taste); Casserole; 2 cups brown rice, cooked; 2 cups frozen mixed vegetables, thawed; 2 cups black beans, cooked; 1 cup shredded low-fat cheddar cheese, divided

Servings: persons

Sauce
1 1/2 tablespoons butter or 1 1/2 tablespoons olive oil
1 cup nonfat milk
1 tablespoon cornstarch
1 garlic clove, crushed (to taste, or garlic powder to taste)
2 teaspoons lime juice (to taste)
Casserole
2 cups brown rice, cooked
2 cups frozen mixed vegetables, thawed
2 cups black beans, cooked
1 cup shredded low-fat cheddar cheese, divided

1
Lime-Garlic Sauce: In a small saucepan, Melt butter slowly over medium heat OR briefly heat oil over medium heat.
2
Mix in cornstarch.
3
Gradually stir in milk.
4
Bring mixture to a boil, stirring constantly.
5
Boil for 1 minute and then remove from heat.
6
Stir in garlic and lime-juice to taste.
7
(I prefer a rather strongly flavored sauce as the flavor will be diluted when mixed into the casserole).
8
Casserole: Prepare rice, beans, and vegetables according to package directions, separately.
9
Divide sauce evenly between rice and vegetables.
10
Mix so that rice and vegetables are well-coated.
11
Spread rice evenly in bottom of 11 x 7 casserole.
12
Spread vegetables over rice.
13
Sprinkle 1/2 cup shredded cheddar over vegetables.
14
Spread beans over cheese.
15
Sprinkle remaining cheese over beans.
16
Cover and bake at 350u00b0F until heated through and cheese is melted (15-20 minutes assuming that rice and beans are still warm).

699

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Sauce, 1 1/2 tablespoons butter or 1 1/2 tablespoons olive oil, 1 cup nonfat milk, 1 tablespoon cornstarch, and more.

Yes, Vegetable & Bean Rice Casserole falls under the General 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.

That's it — enjoy your meal!

Vegetable & Bean Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions