Bean and Rice Casserole

Ingredients:

1.5 cups cooked brown rice

1.5 cups black beans (or bean of your choice), drained and rinsed

0.75 cup Daiya dairy free cheddar style cheese (optional)

~1 - 1.25 cup Tofutti soy sour cream

1/4 cup chopped onion

1 celery stalk, sliced

~1/2 cup shredded carrots (sliced carrots would work fine here, too)

1/2 cup peas, frozen

1/2 cup corn, frozen

1 cup dairy free milk

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp dried parsley 

1/4 tsp pepper

Topping:

1/4 cup Daya dairy free shredded cheddar style cheese (optional)

2 Tbsp Earth Balance butter spread, melted

1/3 cup bread crumbs

Directions:

Preheat oven to 350.  Lightly saute onions, celery, and carrots in a small skillet with a little bit of olive oil until tender.  

In a 2 quart casserole dish, stir together rice, beans, 3/4 cup cheese (optional), sour cream, vegetables, milk, and seasonings.  Spread the mix evenly in the dish.

Sprinkle 1/4 cup cheese over the dish (optional).  In a small bowl, stir together the bread crumbs and melted butter.  Sprinkle this mixture evenly over the top of the casserole.  

Bake for 30-45 min or until top is slightly crispy and golden brown.

Recipe adapted from:http://meatlessmealsformeateaters.blogspot.com/2011/11/bean-and-rice-casserole.html