Monday, February 19, 2018

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Vegetable Three-Grain Casserole

Ingredients

  • Nonstick cooking spray
  • 119 ounce can ready-to-serve lentil soup
  • 115 ounce can red kidney or black beans, rinsed and drained
  • 1cup stemmed shiitake or cremini mushrooms, halved
  • 1cup frozen whole kernel corn
  • 1/2cup purchased shredded carrot
  • 4ounces smoked cheddar cheese or Gouda cheese, shredded (1 cup)
  • 1/2cup regular barley
  • 1/3cup bulgur
  • 1/4cup chopped onion
  • 1/2teaspoon dried thyme, crushed
  • 1/2teaspoon ground black pepper
  • 1/4teaspoon salt
  • 1cup chicken broth or vegetable broth
  • Grilled pita wedges (optional)
  • Directions

    1. Preheat oven to 350 degrees F. Lightly coat a 2-quart casserole with cooking spray. In the casserole combine lentil soup, beans, mushrooms, corn, carrot, 1/2 of the cheese, barley, bulgur, onion, thyme, pepper, and salt; stir in the broth.
    2. Cover and bake for 1 hour or until barley and bulgur are tender, stirring twice. Top with remaining cheese. Cover and let stand about 5 minutes or until cheese is melted. If desired, serve with grilled pita wedges

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