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I first made this casserole for my wife a few years ago. The recipe has changed slightly since that first preparation but this remains one of our favorite dishes. Since we always have baby carrots on hand as a snack I use those instead of full sized carrots. I use vegetable boullion with a cup of hot water to make the broth. Any shredded cheese you have on hand will work for the topping, we particularly enjoy a Mexican 4 cheese mix.

Ingredients:

1 cup carrots, halved lengthwise and thinly sliced
1 cup fresh small mushrooms, quartered
1 14.5oz can black beans, rinsed and drained
1 15oz can whole kernel corn, cooked and drained
1 cup vegetable broth
½ cup pearl barley
⅓ cup snipped parsley, (optional)
¼ cup bulgur
¼ cup onion, chopped
¼ teaspoon garlic salt
½ cup shredded cheddar cheese, (2 ounces)

Directions:

1. Mix carrots, mushrooms, beans, corn, barley, parsley, bulgar, onion and garlic salt in a large mixing bowl.

2. Empty into a 2 quart casserole. Pour vegetable broth evenly over contents. Bake, covered, in a 350 degree oven about 1 hour or till barley and bulgar are tender, stirring once halfway through baking time.

3. Sprinkle with cheese. Cover; let stand 5 minutes or till cheese melts.

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