Vegetable Two-Grain Casserole |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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From BHG. Ingredients:
1 (18 7/8 ounce) can ready-to-serve lentil soup (vegetarian) |
1 (15 ounce) can black beans, rinsed and drained |
1 cup small fresh mushrooms, quartered |
1 cup sliced carrot |
1 cup frozen whole kernel corn |
1/2 cup pearl barley |
1/3 cup bulgur |
1/4 cup chopped onion |
1/2 teaspoon black pepper (or to taste) |
1/4 teaspoon salt (or to taste) |
1/2 cup water |
1/2 cup shredded cheddar cheese |
Directions:
1. In a mixing bowl, combine the first 10 ingredients; stir in the water.
2. Transfer mixture to an ungreased 2-quart casserole.
3. Bake, covered, at 350° for 1 hour, 15 minutes or until the barley and bulgur are tender, stirring twice.
4. Stir again; sprinkle with cheese.
5. Cover and let stand about 5 minutes or until cheese is melted.
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