Don’t worry, unlike Wal-Mart, Target and all the other stores, I am not going full holiday magic before Halloween. But…Thanksgiving is coming up, and it is a great reminder that sometimes the best recipes are the ones shared by family. This rice and bean casserole is a perfect example—a comforting dish from my sister’s kitchen that’s quick, flexible, and crowd-pleasing- all while on a budget. Whether you’re looking for an easy weeknight dinner or a hearty snack to share, this recipe covers it all!
Ingredients:
- Cooked rice (your preferred method: traditional stovetop, boil-in-bag, or microwave, around 2 cups for a small casserole)
- 1-2 cans black beans, drained and rinsed (add more or less based on servings or preference)
- Shredded cheese of choice (I recommend cheddar or a colby-jack mix for extra flavor, but use your favorites)
- Sour cream and salsa (for serving)
- Tortilla chips (optional, for scooping)
Optional Add-Ins:
- Chopped onion, red and green bell peppers (for extra flavor and texture)
- Cooked meat (like seasoned ground beef or shredded chicken)
Instructions:
- Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
- Prepare your rice by cooking it to your liking (traditional, microwave, or boil-in-bag options all work well).
- Combine rice and beans in the casserole dish. If adding veggies or meat, mix them in now for a heartier meal.
- Top with cheese, spreading a generous layer across the casserole—this will give you a delicious, melty topping!
- Bake in the oven for about 15 minutes, or until the cheese is melted and bubbling.
- Serve with sour cream and salsa on the side, adding extra toppings to taste. Use a fork or scoop it up with tortilla chips for a fun twist!
A huge ‘Thank You’ to my sister for sharing this recipe with me, and letting me share it with the Spent Millennial community! Do you have any favorite recipes shared in your family?
$pent Millennial 
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