Saturday, October 8, 2011

Bean and Rice Casserole

Here is another great dollar stretcher. It is filling and tasty. Add some cornbread and green beans or a salad, and you have a satisfying meal. It is even better reheated the next day for leftovers.

Bean and Rice Casserole

Preheat oven to 350
Saute in a large skillet:
2 TB oil
1/2 C chopped onion
1 minced garlic clove
1 C chopped celery
1/4 C chopped green pepper (optional)
1/4-1/2 lb. hamburger, sausage, or chopped ham (you could use chicken, too)

When the meat is brown, stir in:
1/2 tsp salt
1/8 tsp pepper
1/2 tsp seasoned salt
2 1/2 C cooked beans (any variety), or one 15 oz. can
1 10 oz.can tomato soup, or 1 8 oz can tomato sauce or chopped tomatoes
1 beef bouillon cube dissolved in 1 C hot water
2- 2 1/2 C. cooked rice

Heat and simmer for 5 minutes. Place in a greased casserole and bake for 45 minutes. Top with grated cheese return to oven until cheese is melted.


  1. That's a good recipe. I eat a lot of beans and rice because they are easy to make, and taste pretty good. I usually don't cook anything as complex as this, but my wife could do it. I printed your recipe and now I will try to cajole her into cooking it up next time she is home.

  2. Arsenius,
    I hope you and your wife like it. I usually make it with the condensed tomato soup. It's a great way to use up leftover rice and beans, and it doesn't use much meat.


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