Sausage-Barley Casserole Recipe

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This is the perfect dish for a cool winter evening. It uses a grain which is usually reserved for baking but it is perfect in this casserole.—Mary Beth Jung, Hendersonville, North Carolina
TOTAL TIME: Prep: 10 min. Cook: 70 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 70 min.
MAKES: 4 servings


  • 3 tablespoons butter, divided
  • 1/2 pound smoked sausage, sliced
  • 1 cup medium pearl barley
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 2 cups water
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 cup: 477 calories, 24g fat (12g saturated fat), 61mg cholesterol, 1246mg sodium, 52g carbohydrate (10g sugars, 10g fiber), 15g protein.


  1. In a large saucepan, melt 1 tablespoon butter. Saute sausage until lightly browned. Remove from pan and set aside. Add remaining butter; saute barley, vegetables and garlic until barley is lightly browned. Return sausage to pan. Add water, tomatoes and seasonings. Bring to a boil. Cover and cook over low heat until liquid is absorbed, about 1 hour. Yield: 4 servings.
Originally published as Sausage-Barley Casserole in Country Woman September/October 1991, p36

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