Grainy Casserole Recipes

GO FOR THE GRAINS CASSEROLE

"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

Go for the Grains Casserole image

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

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

GRANNY'S CHEROKEE CASSEROLE

My Granny always made this for Thanksgiving and Christmas dinner.

Provided by Heather Denard

Categories Main Dish Recipes Casserole Recipes Rice

Yield 11

Number Of Ingredients 10

Granny's Cherokee Casserole image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat.
Add the soup, rice, tomatoes, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish.
Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 12.8 g, Cholesterol 45.5 mg, Fat 15.1 g, Fiber 0.8 g, Protein 12.4 g, SaturatedFat 6.9 g, Sodium 522.5 mg, Sugar 2.7 g

Ingredients

1 pound lean ground beef
1 onion, finely diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup instant rice
1 (14.5 ounce) can diced tomatoes
1 tablespoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons white sugar
6 slices American cheese

GRAIN AND VEGETABLE CASSEROLE

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

Grain and Vegetable Casserole image

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

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

VEGETABLE TWO-GRAIN CASSEROLE

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

Vegetable Two-Grain Casserole image

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

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