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

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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


  • 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

1/2 cup: 108 calories, 2g fat (0 saturated fat), 1mg cholesterol, 36mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable.


  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

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jmkasprak User ID: 2880256 28738
Reviewed Aug. 31, 2011

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

kristif User ID: 578123 11630
Reviewed Mar. 21, 2011

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

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