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Easy Cheesy Rice and Beanies

This is a comfort food casserole that is an alternative to macaroni and cheese. While it’s in the oven baking, make a green salad and set the table. Add a piece of seasonal fresh fruit for dessert and your family will have enjoyed something from all of the food groups.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Casserole
Cuisine: American
Servings: 6
Author: Kate McDermott-Art of the Pie


  • 2-3 cups already cooked rice
  • 2 tablespoon butter or olive oil
  • 2 onions thinly sliced
  • 2 cloves garlic minced
  • 2 eggs
  • 1 and 1/2 cups milk
  • 2 teaspoons dry mustard
  • A small grating of nutmeg
  • 1 teaspoon salt
  • 1 cup grated sharp cheddar cheese
  • 1 cup grated Gruyère or Swiss cheese
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1 15 ounce can black beans rinsed and drained or 2 cups already cooked black beans


  • In a large skillet, melt butter or heat olive oil. Sauté onions and garlic, stirring occasionally, until onions are wilted and just browning on edges.
  • In a large bowl, fork beat eggs. Stir in milk. Add dry mustard, nutmeg, salt. Mix the cheeses together but save 1/2 cup to sprinkle on top of the casserole.
  • Add cheese, onions, rice, and beans. Mix together.
  • Grease a 9x9 casserole pan with butter or olive oil. Turn the rice, cheese, and bean mixture into the pan. Sprinkle 1/2 cup of cheese on top.
  • Bake at 375F for 40 minutes. Let it cool for about 10 minutes before serving.
  • Note: You can substitute red kidney beans for black beans and feel free to use whatever cheese you have on hand. Colby, Monterey Jack, Fontina, Mild Cheddar, Pepper Jack are all fine.