• 19 Ratings

Double the serving size and this vegetable casserole recipe transforms from a side to a filling entree. If you're plating this easy casserole as a side, try it with grilled shrimp, salmon, or chicken.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Grease or oil a 2-quart gratin or baking dish; set aside. In a medium saucepan heat oil over medium heat. Add shallots; reduce heat to medium-low. Cook 5 minutes or until tender. Add farro; stir to coat. Add stock, salt, and pepper. Return to boiling; Reduce heat. Simmer, uncovered, for 25 minutes for pearled farro (or up to 45 minutes for regular farro) or until tender.

  • Remove farro from heat. Stir in carrots, tomatoes, and 1/3 cup basil. Cover; let stand 5 minutes.

  • Preheat oven to 400°F. Scrape farro mixture into prepared casserole dish; spread into a thin layer. In a medium bowl whisk together eggs, cream, and cheese. Pour egg mixture over farro mixture; stir to combine.

  • In a small bowl combine bread crumbs and parsley; sprinkle over farro and egg mixture. Place asparagus spears in a crisscross pattern over the top of the dish. Lightly coat the asparagus and crumb mixture with olive oil cooking spray.

  • Bake, uncovered, for 20 to 25 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. To serve, sprinkle with fresh basil.


Nutrition Facts

586 calories; 24 g total fat; 10 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 223 mg cholesterol; 745 mg sodium. 577 mg potassium; 63 g carbohydrates; 7 g fiber; 5 g sugar; 27 g protein; 0 g trans fatty acid; 1564 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 72 mcg folate; 1 mcg vitamin b12; 321 mg calcium; 4 mg iron;


19 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 4