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.