SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Vegetable Three-Grain Casserole

Makes: 4 to 6 servings
Prep 25 mins Bake 350°1 hr Stand 5 mins
Vegetable Three-Grain Casserole
Ingredients
  •  Nonstick cooking spray
  • 1 19  ounce can  ready-to-serve lentil soup
  • 1 15 - 16  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  cup  chopped onion
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 498,
  • Fat, total (g) 12,
  • chol. (mg) 32,
  • sat. fat (g) 6,
  • carb. (g) 77,
  • fiber (g) 19,
  • pro. (g) 25,
  • vit. A (IU) 2721,
  • vit. C (mg) 5,
  • Folate (g) 85,
  • sodium (mg) 1489,
  • calcium (mg) 283,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe