Cheesy Beans & Rice Casserole

by Jared

Jared Holding His Casserole

Jared Holding His Casserole

This is one our family's favorite pinto bean recipes. This is Jared's creation. He made it all by himself.


  • 4 cups cooked rice

  • 4 cups refried beans (two 16 oz. cans)

  • 6 eggs

  • 3/8 cup wheat flour

  • 1 small can of green chilis

  • 2-3 cups cheese

Preheat the oven to 375┬░F.

Layer 1 Spread approximately 4 cups of cooked rice on the bottom of a 8" x 11" baking dish. You can use the quick and easy rice or the zucchini rice.

Layer 2 Next spread approximately 4 cups of refried beans on top of the rice. You can use homemade pinto beans or refried pinto beans from a can.

Layer 3 Mix the eggs, flour, and green chilies together and pour the mixture over the beans.

Layer 4 Sprinkle the cheese on top of the egg mixture.

Bake uncovered for 30 minutes.

Optional - Sprinkle diced fresh tomatoes on top of the casserole when it comes out of the oven.

Comments for Cheesy Beans & Rice Casserole

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Good Job!!
by: Karen M.

Good Job, Jared! My family really enjoyed your dish. I left the tomatoes off the top since my kids won't eat them. We will make it again! Thanks!

This looks like a great storage recipe if ....
by: Rochelle

This looks like a great storage recipe if you could use powdered eggs and some type of jar cheese...have you ever considered doing it that way.

I have a quite a few cans of refried beans and was looking for a recipe to make use of them...this fits the bill for everyday use but I would also like to use it as a shelf ready meal

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