Hearty Barley Bake Recipe

4.5 3 3
Hearty Barley Bake Recipe
Hearty Barley Bake Recipe photo by Taste of Home
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Hearty Barley Bake Recipe

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4.5 3 3
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 Jones Dairy Farm All Natural Pork Sausage Roll
  • 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 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 each: 290 calories, 15g fat (5g saturated fat), 25mg cholesterol, 591mg sodium, 32g carbohydrate (6g sugars, 5g fiber), 11g protein.

  • 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 Jones Dairy Farm All Natural Pork Sausage Roll
  • 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
  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

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Grace1018 User ID: 7559734 84590
Reviewed Jun. 14, 2014

"We did not like this recipe."

MY REVIEW
aprilshowalter User ID: 1833885 27824
Reviewed Feb. 7, 2011

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

MY REVIEW
sbethowens User ID: 5005443 31960
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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