Cheesy Bean & Rice Casserole
A budget-friendly casserole that serves 4 and takes 45 minutes.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 40g carbs · 2g sugars · 8g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Cheeseuse 100g | £2.95400g · £0.74 per 100g | £7.00454g · £1.52 per 100g |
| Canned Beansuse 200g | £0.79400g · £0.20 per 100g | £0.39240g |
| Long Grain Riceuse 100g | £1.25500g · £0.25 per 100g | £0.63480g · £0.13 per 100g |
| Basket total (full packs) | £4.99 | £8.02 |
| Cost of what this recipe uses | £1.39 | £1.98 |
| Per serving | £0.35 | £0.49 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 180°C (160°C fan). This ensures the casserole bakes evenly and to perfection.
- Cook the rice according to package instructions. Rinse 100g long grain rice under cold water to remove excess starch. Place it in a saucepan with 200ml water, a pinch of salt, and bring to the boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork and set aside.
- Drain and rinse the canned beans. Open the 200g tin of beans and drain them, reserving the liquid. Rinse the beans under cold water to remove any excess salt. Drain well and set aside.
- Mix the cooked rice, beans, and cheese. In a large bowl, combine the cooked rice, drained beans, and 100g grated cheese. Mix well to ensure the cheese is evenly distributed throughout the rice and beans. Season with salt and black pepper to taste.
- Transfer the mixture to a baking dish. Line a 20cm x 20cm baking dish with parchment paper for easy removal. Transfer the rice, bean, and cheese mixture to the baking dish, spreading it out evenly.
- Bake the casserole. Place the baking dish in the preheated oven and bake for 20 minutes, or until the top is golden and bubbling. The cheese should be melted and slightly crispy on top.
- Let the casserole rest. Remove the baking dish from the oven and let the casserole rest for 5 minutes. This allows the cheese to set slightly and the casserole to cool down before serving.
- Serve the casserole. Sprinkle with extra cheese if desired. Serve the casserole hot, straight from the baking dish, with a side of salad or crusty bread.
Tips
- To make it cheaper, swap the grated cheese for a mix of cheddar and mozzarella. You can also use canned lentils instead of beans for a vegetarian option.
- To batch-cook and portion for the week, prepare the casserole as directed, then divide it into 4 portions. Cool the casserole completely, then wrap each portion tightly in cling film and place in a freezer bag. Freeze for up to 3 months. To reheat, thaw the frozen casserole in the fridge overnight. The next day, reheat in the oven at 180°C (160°C fan) for 20-25 minutes, or until steaming hot throughout. Reheat only once.
- To reheat leftovers safely, place the casserole in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway, until steaming hot throughout. Reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Cheese · about 100g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Beef and Ale Pie. - Canned Beans · about 200g left
Dried: keep sealed in the cupboard for months. Opened tins: move to a covered container in the fridge, use within 2 days, or freeze. Use it in: Chilli con carne, Pasta with beans and spinach, Sausage and bean casserole. - Long Grain Rice · about 900g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, One-pot chicken and rice, Jerk chicken with rice and peas.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).