Rice & Bean Casseroles

Rice, Corn, & Black Bean Casserole (salsa version)
Serves 8

Ingredients:
3 c. cooked rice (1 c. cooked in 2c. water & 1/2 t. salt)
2 c. corn ( 1 can, drained) (or increase rice to 6 c.)
3 1/2- 4 c. black beans (2 cans, drained)
1 lb. chard, chopped (Optional)
2 c. salsa (or 1 can tomatoes + 1 T. taco seasoning + 1/2 t. salt)
1 3/4c- 2 c. mozzerella cheese

Directions:
1. Cook rice
(pressure cook on high for 22 min with 1 t. oil)
(or boil then simmer 30 minutes, sit 15 min.)
2. Chard Option: Saute 1T oil and 6c frozen chard (9c fresh) and salt)
2. Combine corn, beans, salsa, rice, (and chard)and place in casserole pan
3. Sprinkle with cheese and melt in microwave or oven.

Rice, Corn, & Black Bean Casserole (tomato soup version)
Serves 6-8

Ingredients:
3 c. cooked rice (1 c. cooked in 2c. water & 1/2 t. salt)
1 can corn
2 c. black beans (or 1lb. turkey burger)

Onion (optional)
1 can tomato soup (or 2c blended tomatoes+ 1t. beef bullion+ 1/2t. salt+1/2t. sugar+1/2t. basil +1/4t. oregano

1 1/2 c. mozzerella cheese

Directions:
1. Cook rice (and beans/meat and onions)
2. Combine corn, beans, tomato soup, rice, and place in casserole pan
3. Sprinkle with cheese and melt in microwave or oven.

Serves 8
Zucchini Lentil Casserole: (my kids even love this)
Ingredients:
6-8 c. shredded zucchini (saute in a little oil & salted)
6 c. cooked rice (2 c. rice + 4c. water + 1 t. salt)
2 c. cooked lentils (2/3 c. lentils + 1 1/3c. water + 1 t. beef bouillon)
1 1/2 c. cooked turkey burger =3/4 lb (or double the lentils)
2 c. salsa
(or 1 can tomatoes + 1T parsley + 1 1/2T. vinegar
+ 1 t. salt + 1 t. sugar + 1 t. onion powder
+ 1/2 t. pepper + 1/4 t. garlic powder)
2 c. mozzerella cheese

Directions:
1. Pressure cook rice for 22 minutes.
2. Pressure cook lentils for 10 minutes. (could try combining the two)
3. Saute zucchini and turkey burger with some salt
4. Stir everything together & top with cheese & melt