Hearty Barley Bake Recipe
Hearty Barley Bake Recipe photo by Taste of Home

Hearty Barley Bake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 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.
Originally published as Hearty Barley Bake in Quick Cooking January/February 1999, p19

Nutritional 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.

Reviews for Hearty Barley Bake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Jun. 14, 2014

"We did not like this recipe."

MY REVIEW
Reviewed Feb. 7, 2011

"So good, so different, and great as leftovers!"

MY REVIEW
Reviewed Jan. 12, 2011

"Flavorful. You can easily halve this recipe for a smaller crowd. This made a 9x13 pan. We will be enjoying it for several days."

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