Vegetable Two-Grain Casserole

• 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

1. In a mixing bowl, combine the first 10 ingredients; stir in the water.
2. Transfer mixture to an ungreased 2-quart casserole.
3. Bake, covered, at 350u0b0 for 1 hour, 15 minutes or until the barley and bulgur are tender, stirring twice.
4. Stir again; sprinkle with cheese.
5. Cover and let stand about 5 minutes or until cheese is melted.

readytoserve lentil soup, black beans, mushrooms, carrot, kernel corn, pearl barley, bulgur, onion, black pepper, salt, water, cheddar cheese

Taken from www.food.com/recipe/vegetable-two-grain-casserole-157794 (may not work)