Vegetable & Bean Rice Casserole

• Sauce
• 1 1/2 tablespoons butter or 1 1/2 tablespoons olive oil
• 1 cup nonfat milk
• 1 tablespoon cornstarch
• 1 garlic clove, crushed (to taste, or garlic powder to taste)
• 2 teaspoons lime juice (to taste)
• Casserole
• 2 cups brown rice, cooked
• 2 cups frozen mixed vegetables, thawed
• 2 cups black beans, cooked
• 1 cup shredded low-fat cheddar cheese, divided

1. Lime-Garlic Sauce: In a small saucepan, Melt butter slowly over medium heat OR briefly heat oil over medium heat.
2. Mix in cornstarch.
3. Gradually stir in milk.
4. Bring mixture to a boil, stirring constantly.
5. Boil for 1 minute and then remove from heat.
6. Stir in garlic and lime-juice to taste.
7. (I prefer a rather strongly flavored sauce as the flavor will be diluted when mixed into the casserole).
8. Casserole: Prepare rice, beans, and vegetables according to package directions, separately.
9. Divide sauce evenly between rice and vegetables.
10. Mix so that rice and vegetables are well-coated.
11. Spread rice evenly in bottom of 11 x 7 casserole.
12. Spread vegetables over rice.
13. Sprinkle 1/2 cup shredded cheddar over vegetables.
14. Spread beans over cheese.
15. Sprinkle remaining cheese over beans.
16. Cover and bake at 350u0b0F until heated through and cheese is melted (15-20 minutes assuming that rice and beans are still warm).

sauce, butter, nonfat milk, cornstarch, garlic, lime juice, brown rice, mixed vegetables, black beans, cheddar cheese

Taken from www.food.com/recipe/vegetable-bean-rice-casserole-40685 (may not work)