Bean, Cheese, and Rice Squares |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This was a yummy meatless meal I found at Hillbilly Housewife. It set up beautifully in the oven, and got 2 thumbs up all around the table from DH and both kids. I added the corn, and thinks it really helped the flavor and consistency, in addition to adding some non-beany vegetables. I think that you could also add a can of diced tomatoes (mostly drained), a can of green chiles, fresh veggies of any kind, and of course add complimentary seasonings. If you are vegetarian, or cooking this for someone who is, either omit the worcestershire sauce, or make sure it is one of the vegetarian varieties - most are made with anchovies. Ingredients:
2 cups cooked drained beans (or use a 16 oz can of beans, rinsed and drained) |
2 medium eggs |
1 cup milk |
1 teaspoon worcestershire sauce |
1/2 teaspoon dry mustard |
1 small onions, minced or 1 tablespoon dry onion |
1 cup cooked rice |
15 ounces canned corn |
1 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 325°. Drain the beans well, and rinse them if they are canned.
2. In a large bowl combine the eggs, milk, Worcestershire Sauce and dry mustard. Mix very well. Add the beans, onion, rice, and corn.
3. Turn the mixture into a well oiled 8 inch square pan, and top with shredded cheese. If you double the recipe, then bake it in a 9 by 13-inch pan.
4. Bake at 325° for 45 minutes.
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