Fast And Easy Leftover Veggie Casserole For Two Food

FAST AND EASY (LEFTOVER) VEGGIE CASSEROLE FOR TWO

Steps:

• Preheat your oven to 375 degrees.
• Grease a 9 x 5 loaf pan with non-stick spray or butter/margarine (I imagine this would also be great with little single size servings in a cupcake tray!).
• In a medium bowl, mix your veggies (veggies should be at least tender, I just nuked some green beans for 3 minute in the microwave), soup, garlic, soymilk (or milk), flour, and black pepper together (add salt if you like, but my soup was salty enough).
• Spread this mixture out in your loaf pan.
• Divide your margarine or butter into 6 or so pats and put them evenly over the mixture.
• Top with breadcrumbs, and bake for 15 minutes or until breadcrumbs are toasted.
• Let cool and enjoy! :).

VEGETABLE TWO-GRAIN CASSEROLE

Steps:

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

LEFTOVER VEGETABLE CASSEROLE

Steps:

• Chop and steam all vegetables.
• Melt butter. Add flour and stir till smooth. Slowly add milk, keeping mixture smooth. Cook till thick.
• Put vegetables in casserole dish and top with sauce and cheese.
• Cook till cheese is melted.