Georgetown Bread Basket
picture of cheesy rice and bean bake

Cheesy Rice and Bean Bake

Servings: 6-8
Category: Mains, Vegetarian


  • 1 can baked beans in sauce
  • 1 can drained flakes of ham/turkey/chicken
  • 1 can condensed tomato soup
  • 3 cups cooked rice
  • 1 can corn, drained
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 2 Tbsps oil, butter or margarine, divided
  • 1 cup shredded cheese (cheddar preferred, but any type will do – ***OR, omit cheese and sprinkle 1 cup crushed whole grain or regular tortilla or corn chips on top of casserole after uncovering for last 5 minutes of baking)
  • 1 tsp chopped fresh herbs, if desired (cilantro, basil or parsley are great)


  • Preheat oven to 375 degrees
  • Grease a 9 x 13 “ casserole dish with 1 tsp of oil/margarine
  • Sauté onion and garlic in remainder of oil/margarine in medium saucepan over medium-low heat until soft but not browned
  • Once softened, mix in condensed tomato soup until well incorporated, then gently mix in drained corn, ham & baked beans and stir frequently until hot.  Remove from heat
  • Layer cooked rice in bottom of casserole
  • Evenly spoon all of hot bean mixture over corn layer and then top with all of the shredded cheese
  • Cover with foil (do not let cheese touch foil!) and bake in middle of oven for about 30 mins or until very centre of casserole is melty and hot throughout.  Bake additional 5 mins uncovered, to brown cheese a bit.  Garnish with fresh herbs, if desired