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Simple Weeknight Black Bean and Rice Casserole

A hearty slice of black bean and rice casserole topped with melted, golden cheese, served on a plate.
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This easy black bean and rice casserole is a comforting, one-dish meal perfect for a busy weeknight dinner. It uses simple ingredients and bakes up beautifully.

Ingredients

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  • 2 cups cooked white rice
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup salsa
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup chopped green onion, for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the cooked rice, rinsed black beans, and frozen corn.
  3. In a separate medium bowl, whisk together the cream of mushroom soup, milk, salsa, chili powder, and cumin until smooth.
  4. Pour the soup mixture over the rice and bean mixture. Stir gently until all ingredients are evenly coated.
  5. Stir in half (1/2 cup) of the shredded cheddar cheese into the rice mixture.
  6. Transfer the mixture to your prepared baking dish and spread it into an even layer.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
  8. Bake for 25 to 30 minutes, or until the casserole is hot throughout and the cheese is melted and bubbly.
  9. Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped green onion.

Notes

  • For a vegan black bean casserole, substitute the cream of mushroom soup with a dairy-free cream soup or a cashew cream sauce, and use vegan cheese shreds.
  • If you prefer a Mexican inspired rice and bean bake, add 1/2 cup of diced bell pepper and a dash of hot sauce to the mixture.
  • You can use leftover cooked rice for this recipe to save time.

Nutrition

Find it online: https://delicerecipe.com/black-bean-and-rice-casserole-recipe/