Grain and Vegetable Casserole

I usually stay as far away as possible from casseroles but... sans cream of ______(fill in the blank) soup the word caserrole takes on a whole new meaning!

This is super easy and with barley, bulgur, and veggies has to qualify for this blog. (I've been replacing the shrooms with brocolli and chopped spinach to add more green).

Grain and Vegetable Casserole

2 medium carrots, halved lengthwise, thinly sliced
1 can (14.5 oz) diced or stewed tomatoes, undrained
1 cup sliced fresh mushrooms
1 can (15 oz) black beans, drained, rinsed
1cup frozen whole kernel corn
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
3/4 teaspoon salt
1/4 teaspoon pepper
Shredded Parmesan cheese, if desired
Sliced green onions

Heat oven to 350ºF. 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. From eatbetteramerica. com