Cheesy Bean and Rice Casserole

Ingredients

• 15 ounce kidney beans drained canned
• 0.3 teaspoon chili powder 
• 0.3 cup breadcrumbs dry fine
• 2 tablespoons flour all-purpose
• 0.3 teaspoon ground pepper 
• 0.3 teaspoon hot sauce 
• 0.7 cup process cheese product light cubed
• 0.3 teaspoon salt 
• 12 ounce evaporated skimmed milk canned
• 16 ounce rice and vegetable pilaf blend frozen

Equipment

• sauce pan
• baking pan
• microwave

Directions

1. Cook rice blend according to package directions; drain and set aside.
2. While rice blend cooks, combine flour and 1/2 cup milk; stir until smooth.
3. Combine flour mixture, remaining 1 cup milk, salt, pepper, and hot sauce in a medium saucepan; stir well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
4. Remove from heat and add cheese; stir until cheese melts.
5. Combine rice blend, cheese mixture, and beans in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
6. Combine breadcrumbs and chili powder; sprinkle over rice mixture. Coat with cooking spray and microwave at HIGH 9 minutes or until thoroughly heated.