Jun 011999
 
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This dish could serve as a meatless main entree or 2-1/2 C. of cooked ground beef may be added to the casserole
before freezing. It could then be used as a main dish.
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Recipes

1

2

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Servings

6

12

18

24

30

36

Ingredients
Chopped onion

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Canned kidney beans

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.

White or brown rice, cooked 1/2 recommended time

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Diced or crushed tomatoes, in liquid not sauce

28 oz.

56 oz.

84 oz.

112 oz.

140 oz.

168 oz.

Canned corn OR

15 oz.

30 oz.

45 oz.

60 oz.

75 oz.

90 oz.

Frozen corn

1-3/4 C.

3-1/2 C.

5-1/4 C.

7 C.

8-3/4 C.

10-1/2 C.

Pepper to taste
Shredded cheese

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Assembly Directions:
Drain and reserve liquid from tomatoes. Drain water from canned corn. Drain kidney beans. Sauté onion in a small amount of liquid from tomatoes. Add beans, cooked rice, tomatoes, and corn.

Freezing Directions:
Pour into labeled freezer bags or rigid freezer containers. Place cheese in a separate freezer bag or container. Put both bags into
a larger freezer bag. Freeze.

Serving Directions:
Thaw completely. Pour rice mixture into spray treated 2-quart casserole. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until heated thoroughly.

Nutritional Info: Mexicali Casserole
Canned corn was used in the analysis. Pepper is not included in the analysis.
Per Serving: 373 Calories; 13g Fat (31.5% calories from fat); 18g Protein; 48g Carbohydrate; 6g Dietary Fiber; 40mg Cholesterol; 845mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 1-1/2 Lean Meat; 1-1/2 Vegetable; 1-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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