Vegetable Two-Grain Casserole

Name: Vegetable Two-Grain Casserole
Ingredients: 1 (18 7/8 ounce) can ready-to-serve lentil soup (vegetarian); 1 (15 ounce) can black beans, rinsed and drained; 1 cup small fresh mushrooms, quartered; 1 cup sliced carrot; 1 cup frozen whole kernel corn; 1/2 cup pearl barley; 1/3 cup bulgur; 1/4 cup chopped onion; 1/2 teaspoon black pepper (or to taste); 1/4 teaspoon salt (or to taste); 1/2 cup water; 1/2 cup shredded cheddar cheese

12 ingredients

5 steps

Ingredients

1 (18 7/8 ounce) can ready-to-serve lentil soup (vegetarian)
1 (15 ounce) can black beans, rinsed and drained
1 cup small fresh mushrooms, quartered
1 cup sliced carrot
1 cup frozen whole kernel corn
1/2 cup pearl barley
1/3 cup bulgur
1/4 cup chopped onion
1/2 teaspoon black pepper (or to taste)
1/4 teaspoon salt (or to taste)
1/2 cup water
1/2 cup shredded cheddar cheese

Directions

1

In a mixing bowl, combine the first 10 ingredients; stir in the water.
2

Transfer mixture to an ungreased 2-quart casserole.
3

Bake, covered, at 350° for 1 hour, 15 minutes or until the barley and bulgur are tender, stirring twice.
4

Stir again; sprinkle with cheese.
5

Cover and let stand about 5 minutes or until cheese is melted.