Vegetable Three-Grain Casserole

Vegetable Three-Grain Casserole Enlarge Image
1,993views
Makes:
4 servings
Prep:
25 mins
Bake:
1 hr 350°
Stand:
5 mins
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Vegetable Three-Grain Casserole

Ingredients
 
Nonstick cooking spray
1
19 ounce can ready-to-serve lentil soup
1
15 ounce can red kidney or black beans, rinsed and drained
1
cup stemmed shiitake or cremini mushrooms, halved
1
cup frozen whole kernel corn
1/2
cup purchased shredded carrot
4
ounces smoked cheddar cheese or Gouda cheese, shredded (1 cup)
1/2
cup regular barley
1/3
cup bulgur
1/4
1/2
teaspoon dried thyme, crushed
1/2
teaspoon ground black pepper
1/4
teaspoon salt
1
cup 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.

Nutrition Facts

(Vegetable Three-Grain Casserole)
    Per serving:
  • 498 kcal cal.,
  • 12 g fat
  • (6 g sat. fat,
  • 32 mg chol.,
  • 1489 mg sodium,
  • 77 g carb.,
  • 19 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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