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Grain and Vegetable Casserole
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Veggie-packed casserole with barley and bulgur for a delightful twist!
Ingredients:
  • 2 medium carrots, halved lengthwise, thinly sliced
  • 1 can (14.5 oz) Muir Glen™ organic diced or stewed tomatoes, undrained
  • 1 cup sliced fresh mushrooms
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 cup Cascadian Farm™ frozen premium organic sweet corn (from 10-oz bag)
  • 1/2 cup vegetable broth
  • 1/2 cup uncooked pearl barley
  • 1/2 cup finely chopped onion
  • 1/3 cup chopped fresh parsley
  • 1/4 cup uncooked bulgur
  • 1 clove garlic, finely chopped
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded Cheddar cheese, if desired
  • Sliced green onions, if desired
Instructions:
  • Preheat oven to 350°F. Combine all ingredients, excluding cheese and green onions, in an ungreased 2-quart casserole dish or a 13x9-inch glass baking dish.
  • Cover the dish with foil and bake for 30 minutes. After the initial bake, give it a good stir. Cover it again and bake for an additional 30 to 35 minutes, or until the barley and bulgur are tender and have absorbed the liquid.
  • Garnish with cheese and fresh green onions before serving.

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