Total Calories: 260
* 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.
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