Israeli Couscous & Creamy Mushroom Bake

I love to modify old favorites to make a familiar meal feel new and refreshed.  That’s exactly where this next recipe’s origins are – a childhood recipe that has already been featured on here once before in the form of Curried Oat Cakes.  I swapped out a few items and added in some others for another update.  
I prefer to make my own sauces for my recipes, but let’s face it, everyone needs to cut corners from time to time.  However, I cannot bring myself to cut corners and buy the condensed soups full of preservatives.  So, I find myself always turning to Amy’s canned soups when I am in a pinch.  They make quite the line of soups, chili, and stews.  

In a bowl, mix 2 eggs with 1 cup oats and 1 cup Israeli couscous, which is actually a pasta.  Add ⅛ to ¼ cup chopped green onions for extra flavor.

It really does work, putting your green onions in water and regrowing out the green stems!  Just be sure to change out the water and peel back any areas that get a little brown.  I personally would prefer to plant these in dirt in a pot in my kitchen, if only I had the room…

 Stir mixture until well combined.

Using a spoon, form mixture into patties on a preheated skillet with 1 tablespoon oil.  Pan fry 1-2 minutes per side.  Place patties into casserole dish with 1 can of cream of mushroom soup.  Use a spoon to cover patties in soup mixture.  Add 1 – 2 tablespoons of milk or water to the soup mixture if it is too thick to cover all the patties.  Bake in 350 degree oven for 30 to 35 minutes.

Enjoy warm.  This meal is satisfyingly filling for being vegetarian, I promise.  The Israeli couscous adds texture and meatiness, for lack of a better word.  The soup can be swapped out for other flavors and other chopped vegetables could easily be added before pan frying.

Israeli Couscous & Creamy Mushroom Bake 

1. In a bowl, mix 2 eggs with 1 cup oats and 1 cup Israeli couscous, which is actually a pasta.  Add ⅛ to ¼ cup chopped green onions for extra flavor.  Stir mixture until well combined.

2.  Using a spoon, form mixture into patties on a preheated skillet with 1 tablespoon oil.  Pan fry 1-2 minutes per side.  Place patties into casserole dish with 1 can of cream of mushroom soup.  Use a spoon to cover patties in soup mixture.  Add 1 – 2 tablespoons of milk or water to the soup mixture if it is too thick to cover all the patties.  Bake in 350 degree oven for 30 to 35 minutes.

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