Who doesn’t love a casserole? It’s love in a pan! There’s no better way to love your family than with delicious, nutritious food, and this casserole is both. Every single ingredient has something that will protect your health, and there’s not a single thing in there that you can’t feel good about eating. That always makes every meal taste even better. Wouldn’t you agree? This casserole is sure to become a favorite at your house, just like it is at mine. It’s comfort food at its finest.
|Prep Time||20 minutes|
|Cook Time||90 minutes|
- 2 TBS vegetable broth
- 10 OZ yellow or white onion chopped
- 1 green pepper seeded and diced
- 2.5 OZ shitake mushrooms chopped fine in a food processor
- 4 OZ baby bella mushrooms chopped fine in a food processor
- 1 tsp Black Pepper
- 1 tsp thyme dried
- 3 tsp salt
- 3 tsp garlic powder
- 1 14 OZ can Rotel Tomatoes drained
- .5 15 OZ can black beans drained
- .5 15 OZ can pinto beans drained
- 1 15 OZ can red kidney beans drained
- 1.5 cups pearled barley
- .5 cup nutritional yeast
- 2.5 cups plain almond milk or plant milk of your choice
- .5 cup water
- Preheat oven to 350 degrees.
- In a large skillet, heat vegetable broth over medium heat and saute’ onions, peppers, and mushrooms until soft, between 5-10 minutes. Add salt, pepper, garlic, and thyme, and cook 3-5 more minutes.
- Transfer vegetables into a 9x13 casserole dish. Because the pan will be very full when you add all the ingredients, I cover a longer baking pan with foil and put the casserole dish on top of it. That way, if anything bubbles over, it gets on the foil and not in your oven.
- Carefully stir in the beans, Rotel, barley, nutritional yeast, almond milk, and water.
- Cover pan with foil, place in oven, and cook for 1 hour and 15 minutes. Remove foil and cook for about 10 more minutes or until all the liquid is absorbed. Remove from the oven and let stand about 10 minutes before serving. ENJOY!!
- Disclaimer: I’m only giving you the amounts for one casserole, but I always double this recipe for three reasons - #1 This recipe is too good and takes too much prep time to only have 1 batch. #2 I use ½ container of two different kinds of mushrooms, and I don’t want to have leftover mushrooms to try and fit in other dishes. If you eat lots of mushrooms, then that won’t be an issue for you. Of course, if you don’t want to double the recipe and don’t eat a lot of mushrooms, just use one package of one kind – problem solved! #3 I use only ½ can of two different kinds of beans, and like the mushrooms, I don’t want to have leftovers or waste. Again, if you only want one casserole, you can either use the rest of the beans for something else like burritos, or just use two types of beans.
Watch my video for 3 Bean & Barley Casserole here:
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