Recipe: Two Grain Vegetable Casserole (freeze ahead)

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