Cheesy Bean and Rice Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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 |
Directions:
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.
|
|