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Canadian Barley Casserole |
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Serves: 6
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Canadian Barley Casserole recipe on the web!!
Prep Time: Ready in 2 hours 30 min
Carbohydrate Count: 20g per serving
___ cup onions chopped
_ tablespoons butter
_ cup pearl barley
_ cups water
_ teaspoons beef bouillon
___ teaspoon salt
_ 10-ounce package spinach thawed and squeezed dry
_ ounces canadian bacon cut in 1/2 -inch cubes (about 1 3/4 cups)
_ ounces muenster cheese or Monterey Jack cheese, shredded (about 1 cup
___ teaspoon thyme dried, crushed
___ teaspoon black pepper
___ cup muenster cheese shredded or Monterey Jack cheese
___ cup almonds slivered
1. Butter a 2-quart casserole. In a large skillet over medium-high heat, saute onion in butter 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.
2. In a large bowl, mix barley, spinach. Canadian bacon, cheese, thyme and pepper. Spoon into casserole. Cover and refrigerate up to 48 hours.
3. 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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