Serves: 6
Total Calories: 260

* See note below.
1/2 cup onion chopped
2 tablespoons butter or margarine
1 cup pearl barley
3 cups water
3 teaspoons beef bouillon
1/2 teaspoon salt
1 (10-ounce) package spinach thawed and squeezed dry
8 ounces Canadian bacon cut in 1/2 -inch cubes (about 1 3/4 cups)
4 ounces Muenster cheese or Monterey Jack cheese, shredded (about 1 cup
1/2 teaspoon thyme dried, crushed
1/4 teaspoon black pepper
1/4 cup Muenster cheese shredded or Monterey Jack cheese
1/4 cup almonds slivered

* Preparation Time: About 1 1/4 hours Storage Time: Up to 48 hours Baking Time: About 1 1/4 hours Butter a 2-quart casserole. In a large skillet over medium-high heat, saute onion in butter or margarine for 3 to 5 minutes or until tender. Stir in barley. Cook and stir until lightly browned. Stir in 2 cups of the water, bouillon granules and salt. Reduce heat to low, cover and simmer for 30 minutes. Stir in remaining 1 cup water. Cover and cook 20 to 25 minutes longer or until barley is tender.

In a large bowl, mix barley, spinach. Canadian bacon, cheese, thyme and pepper. Spoon into casserole. Cover and refrigerate up to 48 hours.

Bell: Bake casserole, covered, in a preheated 350° oven for 1 hour. Uncover casserole. Sprinkle with cheese and almonds. Bake 10 minutes longer or until cheese melts and mixture is bubbly.

Nutritional Facts:

Serves: 6
Total Calories: 260
Calories from Fat: 127

More Recipes from the Make Ahead Cookbook:
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Canadian Barley Casserole
Cheesy Fettuccini
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Chicken Tortilla Bake
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Deluxe Tuna Tetrazzini
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Easy Italian-Style Fish
Egg And Spinach Dinner
Egg Salad Crepes
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Garden Stuffed Potatoes
Halibut Pacifica
Individual Ham Loaves
Italian Vegetable Pie
Knife And Fork Pizzas
Meatballs
Mediterranean Salad
Mexicali Meatballs
Mexican Rice and Vegetables
Nacho Chicken
Oven-Fried Sesame Chicken
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