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    You are in: Home / Recipes / Vegetable Two-Grain Casserole Recipe
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    Vegetable Two-Grain Casserole

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 19, 2009

      I liked this recipe very was healthy, easy comfort food. The next time I make it, I may sautee the mushrooms before adding to the casserole (for some reason, they still seemed a bit raw-ish). Apart from that, I wouldn't change anything. I bet it would work well with grain substitutions, though (maybe quinoa?). Thanks for sharing...this recipe was enjoyable, and helped me clean out some things that had been languishing in my pantry, too.

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    • on February 18, 2007

      Loved this. I didn't expect much from this since the ingredients really aren't too exciting, but it was so good. I do not use bulgur so I substituted some brown rice. I also added some hot sauce. I disagree with the first poster on one thing - I don't think the leftovers heat well at all. But maybe that is because of the rice I used? Great comfort food. Thank you!

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    • on May 01, 2006

      Yumm. This turned out really good. It is so easy to make and is great for a work night meal. Didn't add any exra salt as there is plenty in the canned items. Did add a dash of garlic powder. Leftovers were tasty the next day for lunch. Will make again for sure. Thanks!

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    Nutritional Facts for Vegetable Two-Grain Casserole

    Serving Size: 1 (299 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 412.0
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 3.3 g
    Cholesterol 14.8 mg
    Sodium 505.8 mg
    Total Carbohydrate 70.8 g
    Dietary Fiber 17.9 g
    Sugars 2.2 g
    Protein 20.7 g

    The following items or measurements are not included:

    lentil soup

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