Make Cheesy Rice and Bean Casserole
Recipe Name: Cheesy Rice and Bean Casserole
Ingredients:
- 1 cup rice
- 1 can red beans, drained and rinsed
- 1 cup frozen broccoli
- 6 lasagna noodles, cooked and chopped
- 1/4 cup pesto
- 1/2 cup milk
- 2 eggs
- 1 cucumber, diced
- 6 chicken wings
- 1/2 pork shoulder, cooked and shredded
- 1 cup shredded cheese
- 1/4 cup pickled jalapeños
- Seasoning (salt, pepper, all-purpose seasoning)
- 1 onion, diced
- 3 cloves garlic, minced
- Condiments (mayo, ketchup, BBQ sauce)
- 1 cup frozen mixed vegetables
- 4 potato buns
- 1/2 lb ground pork
- 1 can green beans
- 1 tbsp sugar
- 1 cup frozen peas and carrots
- 1 head romaine lettuce, chopped
- 1/2 cup Parmesan cheese
- 8 oz creste de gallo noodles, cooked
- 1/2 cup pickles
- 1/2 cup ricotta cheese
- 2 tbsp jerk seasoning
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together rice, red beans, frozen broccoli, chopped lasagna noodles, pesto, milk, eggs, cucumber, and half of the shredded cheese. Season with salt, pepper, and all-purpose seasoning.
3. Transfer the mixture into a greased casserole dish and top with the remaining shredded cheese. Bake for 25-30 minutes or until the cheese is melted and bubbly.
4. In a separate bowl, marinate the chicken wings and pork shoulder with jerk seasoning. Grill or bake until fully cooked.
5. In a skillet, sauté the onion and garlic until fragrant. Add in the ground pork and cook until browned. Season with salt and pepper.
6. In a pot, combine the canned green beans, sugar, and frozen peas and carrots. Cook until heated through.
7. Assemble the potato buns with mayo, ketchup, BBQ sauce, pickles, and cooked meats to make sandwiches.
8. In a large bowl, toss together romaine lettuce, Parmesan cheese, and creste de gallo noodles. Serve as a side salad.
9. Mix ricotta cheese with pickled jalapeños and spread on top of the casserole before serving.
Enjoy your Cheesy Rice and Bean Casserole with a variety of delicious sides!