Friday, June 17, 2011

Friday Featured Recipe

This recipe is another adaption of a Weight Watchers online recipe.  I changed it up to suit our tastes and to use the ingredients that I had on hand.  I try to have at least one meatless meal each week.  They are healthier and are more budget friendly.  This one was great.  My husband ended up having to work late and was not home for dinner, so there were plenty of leftovers!

Bean and Rice Casserole
1 15 oz. can black beans (I use dried, cooked) or pinto beans, rinsed
1 c. cooked rice (white or brown)
1 c. corn (frozen or canned, drained)
3/4 c. light sour cream
3/4 c. shredded cheese
2 T. chopped green chiles
1/4 c. sliced green onions (green part only)
1/4 t. each salt, pepper, chili powder
1 c. corn (frozen or canned, drained)

Mix all together, reserving a small amount of cheese for the top.  Pour into greased 2 qt. dish.  Bake 30-40 min or until golden and bubbly.  Let stand for 5 minutes before serving.  Serve with corn muffins.  This is 6 Weight Watchers servings and probably 4 regular servings.  It could easily be doubled/tripled to feed larger families.  

I try to always have cooked beans in my freezer.  It is much more economical to buy dried beans and cook them than to buy canned beans.  You can also control what goes into them.  I typically pay around $.50-$.75 (on sale) for 1 lb of dried beans.  This easily makes the equivalent of 5-6 cans of beans.  I usually keep both pinto and black beans on hand in the freezer for easy, throw together meals.


  1. Jennifer, I love this recipe, but I love the tip about pre-cooking & freezing the beans even more! Why have I not thought of that before? Smart!