Barley and Corn Casserole Recipe
Barley and Corn Casserole Recipe photo by Taste of Home

Barley and Corn Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES: 12 servings

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

Nutritional Facts

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.

Directions

  1. In a large skillet, saute the garlic, onion and carrots in oil over medium heat, until tender.
  2. 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.
  3. 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.
Originally published as Barley and Corn Casserole in Taste of Home October/November 1996, p9

Nutritional Facts

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.

Reviews for Barley and Corn Casserole

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Aug. 31, 2011

We didn't care for the combination of barley and corn.

MY REVIEW
Reviewed Mar. 21, 2011

This recipe was quite easy and a nice change from the usual rice or potatoes.

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