Two Grain Vegetable Casserole Recipes

GRAIN AND VEGETABLE CASSEROLE

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.

VEGETABLE TWO-GRAIN CASSEROLE

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.

MIXED VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
• Bake about 30 minutes, or until browned and bubbly.

LOWER-CARB HEALTHY VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a 7x10-inch, 2-quart baking dish.
• Warm 1 tablespoon olive oil in a skillet until it shimmers. Add onion and taco seasoning; cook and stir until onion begins to soften, 3 to 5 minutes.
• Remove from heat and stir in riced cauliflower. Pour mixture into the prepared baking dish.
• Stir together eggs and cream in a bowl until well blended; pour over the cauliflower mixture and gently work it in until it surrounds the cauliflower mixture. Sprinkle 1/4 cup grated pepper Jack cheese on top.
• Place alternating slices of zucchini, yellow squash, and tomato on top of the cheese layer. Drizzle vegetables with remaining olive oil and season with salt and pepper.
• Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/4 cup cheese on top of the vegetables and bake for 10 more minutes. Garnish with lime and cilantro.