Ingredients
- Nonstick cooking spray
- 119 ounce can ready-to-serve lentil soup
- 115 ounce can red kidney or black beans, rinsed and drained
- 1cup stemmed shiitake or cremini mushrooms, halved
- 1cup frozen whole kernel corn
- 1/2cup purchased shredded carrot
- 4ounces smoked cheddar cheese or Gouda cheese, shredded (1 cup)
- 1/2cup regular barley
- 1/3cup bulgur
- 1/4cup chopped onion
- 1/2teaspoon dried thyme, crushed
- 1/2teaspoon ground black pepper
- 1/4teaspoon salt
- 1cup chicken broth or vegetable broth
- Grilled pita wedges (optional)
Directions
- Preheat oven to 350 degrees F. Lightly coat a 2-quart casserole with cooking spray. In the casserole combine lentil soup, beans, mushrooms, corn, carrot, 1/2 of the cheese, barley, bulgur, onion, thyme, pepper, and salt; stir in the broth.
- Cover and bake for 1 hour or until barley and bulgur are tender, stirring twice. Top with remaining cheese. Cover and let stand about 5 minutes or until cheese is melted. If desired, serve with grilled pita wedges