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Mexican Bean and Rice Casserole Recipe

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This recipe for Mexican Bean and Rice Casserole is from Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups cooked rice (1 1/2 cups uncooked rice)
1 cup sour cream
1 1/2 cups grated cheese
2 cans refried beans
1 tsp cumin powder
1/2 cup green onions, chopped
Directions:
Directions:
Mix hot rice with sour cream, onions and half the cheese. Pour beans into large casserole dish. Sprinkle with cumin powder. Stir. Cover with rice mixture and sprinkle with rest of the cheese. Bake at 350 for 20 minutes or microwave 10 min.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Serve with Enchiladas (recipe also in this cookbook). Special thanks to Julie Harris for converting the Bean and Rice Casserole in the Brooke School Cookbook to go with our Mexican meals

 

 

 

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