Beans and Rice Casserole - almost vegetarian

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 192.0
  • Total Fat: 4.6 g
  • Cholesterol: 12.3 mg
  • Sodium: 747.2 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 12.4 g

View full nutritional breakdown of Beans and Rice Casserole - almost vegetarian calories by ingredient
Report Inappropriate Recipe

Submitted by:


a change from my usual mushroom casserole a change from my usual mushroom casserole
Number of Servings: 15


    Savory Rice, 6 cups (this is brown rice cooked in chicken broth for protein)
    Zucchini, 1 cup, sliced
    *Summer Squash, .5 cup, sliced
    Onions, raw, .5 cup, chopped
    Cream of Mushroom Soup, .5 can
    cambells healthy request cream of chicken soup, 1/2 Can
    Kroger Fat Free Sour Cream, 1/4 container
    *Beans Great Northern 1 can rinsed and drained
    Western Family Black Beans, 1 can rinsed and drained
    Mushrooms, canned, 2 cans drained
    Mozzarella Cheese, part skim milk, 10 oz
    fat free cottage cheese kroger, .5 cup
    seasoning as desired. I sprinkled Mrs. Dash Tomato basil on top


I cook the rice before hand, so it's ready to assemble with the rest. In a 9x13 pan combine rice, beans, onions, squash and blend. In a large 4 cup measure, combine soup, sour cream and cottage cheese. Blend and pour over rice mixture. Stir in. sprinkle with seasoning and then with cheese. Bake at 350 for 30 minutes until cheese is all melted and golden on the edges.

Serving Size: makes about 15 servings

Number of Servings: 15

Recipe submitted by SparkPeople user SPAZWRITER.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.