Notes: This was better than we were expecting. Makes 5 or 6 servings.

Ingredients:
1 cup steel cut oats
1 tablespoon Olive oil
1/2 large onion chopped
1 Garlic clove, chopped
1 Medium red bell pepper, diced
6oz Mushrooms chopped (I used Shitaki)
4 cups kale (or other green) chopped
3 cups vegetable broth

Directions:
1. In a 12-inch skillet set over medium-high heat, toast oats until slightly golden and fragrant, about 2 to 3 minutes, stirring frequently to keep oats from scorching. Transfer oats to a bowl and set aside. Wipe away any remaining oats from skillet, return skillet to burner, and reduce heat to medium.
2. Add olive oil to pan. When oil starts to shimmer, add chopped onion and cook until softened, about 5 minutes. Stir in garlic and bell pepper, and cook 1 minute. Stir in sliced kale and cook until kale is reduced in volume by half, about 5 minutes.
3. Stir in toasted oats and veggie broth. Bring to a boil, cover pan, and reduce heat to medium-low. Cook for 25 minutes or until all liquid is absorbed.

This casserole is a mix of quinoa, veggies and a cashew cream sauce. We both thought it was pretty good.
Recipe at MyWholeFoodLife.com

Before going in the oven.