Name: Rice Bean and Broccoli Casserole
Cook time: 30 min
Ingredients: 1 cup (raw measure) rice, cooked (could also use cooked couscous); 1 small head broccoli, separated into florets and quartered; 1 can (6-ounce) sweet corn; 1 can (12-ounce) kidney beans; 1 can (6-ounce) mixed corn, peas, and green beans; 2 eggs; 1/4 cup shredded mozzarella; black pepper, to taste; garlic, to taste; onion powder, to taste, or 1/2 medium onion, diced; basil. to taste

Rice Bean and Broccoli Casserole

This is one of my favorite low budget meals. It's a delicious combination of vegetables and the use of canned foods makes it easy on your wallet. It's perfect at the end of a cold day outside because it's warm and filling, just like Mom used to make!

Cooking Time30 min

Ingredients

1 cup (raw measure) rice, cooked (could also use cooked couscous)
1 small head broccoli, separated into florets and quartered
1 can (6-ounce) sweet corn
1 can (12-ounce) kidney beans
1 can (6-ounce) mixed corn, peas, and green beans
2 eggs
1/4 cup shredded mozzarella
black pepper, to taste
garlic, to taste
onion powder, to taste, or 1/2 medium onion, diced
basil. to taste

Instructions

Cook the rice (or mix the couscous with boiling water and set aside).
Preheat the oven to 400 degrees F.
Beat the eggs.
Mix everything together except the eggs; add the spices, mix in well, then add the eggs (otherwise the spices will clump up).
Dump it all into a 10" x 10" baking dish, cover, and bake for around 30 minutes.