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Sausage-Barley Casserole Recipe

This is the perfect dish for a cool winter evening. It uses a grain which is usually reserved for baking but it is perfect in this casserole.—Mary Beth Jung, Hendersonville, North Carolina

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Sausage-Barley Casserole Recipe

Prep: 10 min. Cook: 70 min.

Yield: 4 Servings

10 70 80

Ingredients

3 tablespoons butter, divided
1/2 pound smoked sausage, sliced
1 cup medium pearl barley
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 garlic clove, minced
2 cups water
1 can (14-1/2 ounces) stewed tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a large saucepan, melt 1 tablespoon butter. Saute sausage until lightly browned. Remove from pan and set aside. Add remaining butter; saute barley, vegetables and garlic until barley is lightly browned. Return sausage to pan. Add water, tomatoes and seasonings. Bring to a boil. Cover and cook over low heat until liquid is absorbed, about 1 hour. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 477 calories, 24 g fat (12 g saturated fat), 61 mg cholesterol, 1,246 mg sodium, 52 g carbohydrate, 10 g fiber, 15 g protein.

Originally published as Sausage-Barley Casserole in Country Woman September/October 1991, p36