Barley Tuna Casserole Recipes
MUSHROOM BARLEY CASSEROLE
A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. It's great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe! -Melba Cleveland, Groveland, California
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.
Nutrition Facts : Calories 238 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein.
PEARL BARLEY CASSEROLE
This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini.
Provided by Pjaros
Categories Side Dish Grain Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
- Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 46.5 g, Cholesterol 22.9 mg, Fat 9.6 g, Fiber 9.9 g, Protein 7.7 g, SaturatedFat 5.7 g, Sodium 96.6 mg, Sugar 4.1 g
BARLEY AND TUNA CASSEROLE
Tasty, filling whole-grain casserole. Try adding your favorite veggies and make it yours! Adapted from www.barleyfoods.org.
Provided by jo_mama
Categories Grains
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
- Cook the barley. In a medium saucepan, add the barley, water, and salt. cover and bring to a boil, then reduce to a simmer. Cook until barley has softened and is edible, but not too soft. (Barley will soften up a little more when it bakes in the oven.).
- Combine cooked barley with all remaining ingredients, reserving 1/2 cup cheese. Spread in prepared baking pan. Top with remaining 1/2 cup shredded cheese. Bake 40 to 50 minutes or until cooked through.
- Let stand 5 to 10 minutes before serving.
- Additional ingredients to try: onions, shallots, mushrooms.
Nutrition Facts : Calories 431.8, Fat 13, SaturatedFat 6.9, Cholesterol 90.3, Sodium 1987.9, Carbohydrate 46.4, Fiber 11.6, Sugar 2, Protein 32.7
BARLEY-TUNA CASSEROLE
Make and share this Barley-Tuna Casserole recipe from Food.com.
Provided by TattooedMamaof2
Categories Tuna
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Coat a casserole with nonstick cooking spray.
- Combine cooked barley with beans, tuna, 1 cup cheese and remaining ingredients. Spread into prepared baking dish. Top with remaining cheese.
- Bake 45-50 minutes or until cooked through. Let stand 5-10 minutes before serving.
TUNA CASSEROLE
A simple and scrumptious tuna casserole made with chow mein noodles and bean sprouts. 26
Categories Casseroles Tuna
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Mix up the soup and water and add all the other ingredients, but save a few of the noodles for garnishing the top. Put in a baking dish you've buttered first. Put the garnishing noodles on top and bake without a cover at 375℉ (190℃) for 20 or 30 minutes.
Nutrition Facts :
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- Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes. Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.
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- Heat butter in saucepan, add barley and onion and saute till golden color. Add almonds, dry onion soup and chicken broth. Saute mushrooms a few minutes in a little butter and add to barley along with water chestnuts and liquid drained from canned mushrooms.
- Stir well, turn into a greased casserole. Cover and bake at 350 degrees for 1 hour adding more liquid if needed.
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