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Hearty Barley Bake

 Hearty Barley Bake
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.
6 ServingsPrep: 20 min. Bake: 45 min.

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

Directions

  • 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

2 of 2

Hearty Barley Bake (continued)

Directions (continued)

  • 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.
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.