Easy Kidney Bean and Cheese Casserole
Warm, comforting, and packed with bold flavors, this Easy Kidney Bean and Cheese Casserole is the perfect go-to recipe for busy weeknights or casual family dinners. Featuring hearty kidney beans, fluffy cooked rice, and a creamy blend of sour cream and cheddar cheese, this vegetarian casserole is layered with savory hints of chili and cumin for a Tex-Mex-inspired twist. Juicy diced tomatoes and sautéed onions tie the dish together with a burst of freshness and depth. Ready in just 40 minutes, this oven-baked dish is as quick as it is satisfying. Serve it warm with a sprinkle of fresh parsley for an easy one-dish meal that's both wholesome and delicious! Perfect for those searching for a simple casserole recipe packed with protein and flavor.
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Recipe Information
Ingredients
- 2 cups canned kidney beans
- 1.5 cups shredded cheddar cheese
- 2 cups cooked white or brown rice
- 1 cup sour cream
- 1 cup diced canned tomatoes (with juice)
- 1 medium yellow onion
- 2 cloves garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch casserole dish with olive oil or cooking spray.
Rinse and drain the kidney beans if using canned ones. Set them aside.
Dice the onion and mince the garlic cloves.
Heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté for about 3-4 minutes until softened and translucent.
Mix in the chili powder, cumin, salt, and ground black pepper. Stir for 1 minute to toast the spices.
Add the diced canned tomatoes (with juice) to the skillet and stir to combine. Let it simmer for 2-3 minutes to blend the flavors.
In a large mixing bowl, combine the cooked rice, kidney beans, sour cream, and the tomato mixture from the skillet. Stir everything together until evenly mixed.
Transfer the mixture into the prepared casserole dish and spread it out evenly.
Top the casserole with the shredded cheddar cheese, spreading it in an even layer.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh parsley if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 7.9 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
