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Hearty Barley Bake

Barley is a nice change of pace from the usual pasta or rice in this colorful casserole from Jenny Browning of Cypress, Texas. It's chock-full of spicy sausage and a variety of vegetables including spinach, carrots and corn.

6 ServingsPrep: 20 min. Bake: 45 min.

Ingredients

2 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup chopped onion
2 teaspoons canola oil
1 garlic clove, minced
12 ounces bulk pork sausage
1-1/2 cups cooked barley
1 can (14-3/4 ounces) cream-style corn
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 green onions, sliced
1 teaspoon dried savory
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
1/2 cup shredded Parmesan cheese

Directions

In a large skillet, saute the mushrooms, carrots and onion in oil
until tender. Add garlic; cook 1 minute longer. Transfer to a large
bowl.
In the same skillet, cook sausage over medium heat until no longer
pink; drain. Add to mushroom mixture. Stir in the barley, corn,
spinach, onions, savory, thyme, marjoram and pepper.
Transfer to a greased shallow 2-qt. baking dish. Cover and bake at

2 of 2

Hearty Barley Bake (continued)

Directions (continued)

350° for 40-45 minutes or until heated through. Sprinkle with
cheese. Bake, uncovered, 5 minutes longer or until the cheese is
melted. Yield: 6 servings.

Nutrition Facts: 1 serving equals 290 calories, 15 g fat (5 g saturated fat), 25 mg cholesterol, 591 mg sodium, 32 g carbohydrate, 5 g fiber, 11 g protein.