Vegetable Two-Grain Casserole

My first vegetarian meal was such a success, I have to admit I was a little nervous to make dinner last night. Below is the recipe for my second Vegetarian attempt. We had a Vegetable Two-Grain Casserole. I was so worried that is was going to be bland and dry and tasting a lot like cardboard. I'm happy to say I was very wrong. It was wonderful. My whole family enjoyed it and once again, there were very little leftovers. An added bonus - it was TOTALLY easy - just dump, stir, and bake. If all vegetarian meals are as good as the two I have made so far, then we are in for a great adventure! My goal for next time: to take pictures of what I make. I meant to take pictures last night, but got caught up in anticipating trying the food and completely forgot.


Vegetable Two-Grain Casserole

1 19-ounce can ready-to-serve lentil soup
1 15-ounce can black beans, rinsed and drained
1 cup cmall fresh mushrooms, sliced
1 cup sliced carrots (2 medium)
1 cup frozen whole kernel corn
3/4 cup water
1/2 cup regular barley
1/3 cup bulgur
1/4 cup chopped onion
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)


1. Preheat oven to 350 degrees. In an ungreased 2-quart casserole combine soup, drained beans, mushrooms, carrots, corn, the water, barley, bulgur, onion, pepper, and salt.

2. Bake, covered, about 1 1/4 hours or until barley and bulgur are tender, stirring twice. Stir again; sprinkle with cheese. Let stand, covered, about 5 minutes or until cheese is melted.



Eat well, live well, enjoy life!