Rice & Bean Casserole

A no-fuss vegetarian casserole that turns brown rice and pink beans into a complete protein-packed dinner. Cottage cheese and milk blended with garlic, onion, and soy sauce create a creamy binding sauce, while wheat germ adds a nutty, toasted undertone and extra nutrition.

Everything gets mixed together and poured into a baking dish with sesame seeds scattered on top. Forty minutes in the oven and it comes out bubbling, with the sesame seeds golden and fragrant. The tomato paste ties the beans and rice together with concentrated, savory depth.

This is old-school health food cooking at its most practical. Beans and rice together form a complete protein, and the cottage cheese adds even more. It’s hearty enough to be a main course and stores well for leftovers.

Kitchen Tips

• Use pre-cooked rice and beans. This is an assembly recipe, not a from-scratch cooking project. Leftover rice works great here.
• Blend the cottage cheese mixture smooth in a blender. Chunky cottage cheese in a casserole can be texturally off-putting.
• Let it rest for 10 minutes after pulling from the oven. The casserole firms up as it cools and slices more cleanly.

Variations

• Tex-Mex style: Add cumin, chili powder, and swap the sesame seeds for crushed tortilla chips on top.
• Cheesy upgrade: Stir in shredded cheddar or pepper jack for a richer, more indulgent version.