Grain And Vegetable Casserole Recipes

GO FOR THE GRAINS CASSEROLE

Go for the Grains Casserole image

"This casserole is hearty and delicious. A friend of mine gave me the recipe when I was compiling healthier recipes." This colorful medley has 'good-for-you' written all over it. Melanie Blair - Warsaw, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

5 medium carrots, thinly sliced
2 cups frozen corn, thawed
1 medium onion, diced
1 cup quick-cooking barley
1/2 cup bulgur
1/3 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
3 cups vegetable broth
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups shredded reduced-fat cheddar cheese

Steps:

Preheat oven to 350°. In a large bowl, combine carrots, corn, onion, barley, bulgur, parsley, salt and pepper. Stir in broth and beans. Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake 50-55 minutes or until grains are tender, stirring once. Sprinkle with cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 226 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 741mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges

VEGETABLE TWO-GRAIN CASSEROLE

Vegetable Two-Grain Casserole image

Make and share this Vegetable Two-Grain Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories Grains

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

In a mixing bowl, combine the first 10 ingredients; stir in the water.
Transfer mixture to an ungreased 2-quart casserole.
Bake, covered, at 350° for 1 hour, 15 minutes or until the barley and bulgur are tender, stirring twice.
Stir again; sprinkle with cheese.
Cover and let stand about 5 minutes or until cheese is melted.

Nutrition Facts : Calories 412, Fat 6.8, SaturatedFat 3.4, Cholesterol 14.8, Sodium 505.9, Carbohydrate 70.8, Fiber 17.9, Sugar 2.3, Protein 20.7

GRAIN AND VEGETABLE CASSEROLE

Grain and Vegetable Casserole image

Barley, bulgur and veggies make a tantalizing veggie-lovers casserole.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 16

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

Steps:

Heat oven to 350°F. In ungreased 2-quart casserole or 13x9-inch (2-quart) glass baking dish, mix all ingredients except cheese and green onions.
Cover with foil; bake 30 minutes. Stir. Cover and bake 30 to 35 minutes longer or until barley and bulgur are tender and liquid is absorbed.
To serve, sprinkle with cheese and green onions.

Nutrition Facts : Calories 360, Carbohydrate 71 g, Cholesterol 0 mg, Fiber 18 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 10 g, TransFat 0 g

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