Home > Recipes > Barley and Corn Casserole

Barley and Corn Casserole Recipe

Photo by: Taste of Home

This hearty colorful casserole goes well with pork, chicken or fish. For convenience, it can be made ahead and refrigerated before serving.—Diane Molberg, Emerald Park, Saskatchewan

This recipe is:

Healthy

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Barley and Corn Casserole Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

12 Servings
Prep: 15 min. Bake: 70 min.

Ingredients

3 garlic cloves, minced
1 cup chopped onion
2/3 cup chopped carrots
1 tablespoon canola oil
3 cups chicken broth
1 cup medium pearl barley
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen corn, thawed
1/2 cup chopped fresh parsley

Directions

In a large skillet, saute the garlic, onion and carrots in oil over medium heat, until tender.
Transfer to a greased 2-qt. baking dish; add chicken broth, barley, salt and pepper. Mix well. Cover and bake at 350° for 1 hour.
Stir in corn and parsley. Cover and bake 10-15 minutes longer or until the barley is tender and corn is heated through. Yield: 12 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with low-sodium reduced-fat chicken broth and without salt) equals 108 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 36 mg sodium, 21 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Barley and Corn Casserole published in Taste of Home October/November 1996, p9

More recipes like this...

more...

Menus, videos and more

Watch 1000s of how-to cooking videos and recipe tips from Taste of Home and around the web.

Visit our Video Section »

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »

Reviews for Barley and Corn Casserole (0)