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.
- 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
- 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 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
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