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Barley and Corn Casserole

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


  • 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


  • In a large skillet, saute the garlic, onion and carrots in oil over medium heat, until tender.
  • 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.
  • Stir in corn and parsley. Cover and bake 10-15 minutes longer or until the barley is tender and corn is heated through.
Nutrition 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.

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