"black beans and rice" and cheddar casserole

Name: "Black Beans and Rice" and Cheddar Casserole
Prep time: 10 min
Cook time: 35 min
Yield: 12
Ingredients: 5 cup(s) leftover black beans and rice; 1 cup(s) sour cream; 2 - eggs; 1 pound(s) sharp cheddar, shredded; 2 tablespoon(s) spicy dijon mustard; 1 teaspoon(s) dill; 1 stick(s) butter, diced; 1 1/2 cup(s) panko bread crumbs, seasoned; 1/2 cup(s) cream or milk; 1 pinch(es) lemon pepper salt to taste

(2 RATINGS)

55 Pinches 1 Photo

Tiffany Bannworth

Cape Coral, FL

Updated on Aug 18, 2012

This recipe is essentially an option to make when you have leftover black beans and rice. This is baked macaroni cheese, but without the macaroni.

Rate

prep time 10 Min

cook time 35 Min

method ---

yield 12-15 serving(s)

Ingredients

5 cups leftover black beans and rice
1 cup sour cream
2 - eggs
1 pound sharp cheddar, shredded
2 tablespoons spicy dijon mustard
1 teaspoon dill
1 stick butter, diced
1 1/2 cups panko bread crumbs, seasoned
1/2 cup cream or milk
1 pinch lemon pepper salt to taste

How To Make "black beans and rice" and cheddar casserole

Step 1

In a mixing bowl, stir all ingredients (reserve 2 tbsp of panko) until well blended.

Step 2

Pour in a greased casserole dish.
Step 3

Sprinkle the reserved panko atop.
Step 4

Bake until panko is a golden brown.
Step 5

When removing from oven, sprinkle with lemon pepper salt to taste.
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