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Recipe: Two Grain Vegetable Casserole (freeze ahead)

Main Dishes - Meatless
TWO GRAIN VEGETABLE CASSEROLE

"I found this clipping when I was cleaning out all my recipe files. I made it for Steve and he loved it. Also good leftovers."

2 medium carrots, halved lengthwise, and thinly sliced
1 cup fresh mushrooms, quartered
1 cup canned black beans, rinsed, drained
1 (8 oz.) can whole kernel corn, drained
1 cup vegetable broth
1/2 cup pearl barley, uncooked
1/3 cup snipped fresh parsley
1/4 cup bulghur wheat
1/4 cup chopped onion
1/4 tsp. garlic salt
1/2 cup shredded cheddar cheese

In a 1 1/2 qt. casserole, combine all ingredients except cheese.

Cover and bake in a 350 degree F oven for 1 hour, stirring halfway through the baking time.

Sprinkle with cheese. Cover and let stand about 5 minutes or till cheese is melted.

TO FREEZE AHEAD:
Prepare and cook casserole as directed, except do not add cheese. Cool, cover and freeze for up to a month. To reheat, bake covered in 350 degree oven for 55-60 minutes or till heated through, stirring once. Stir again. Sprinkle with cheese. Cover and let stand for about 5 minutes or till cheese is melted.

Makes 6 side dish servings or 4 main dish servings
From: Risa G., NJ
MsgID: 3157268
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Meatless Monday Recipes - 12-08-14 Daily...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:

*Few Americans eat barley, perhaps owing to its lengthy cooking time (barley takes even longer to cook than brown rice). My solution: quick-cooking barley flakes." - From: AICR

These morning bowls couldn't be easier to prepare, but the barley does take a while to cook; I put a pot on the stove first thing in the morning..." - From: Whole-Grain Mornings
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