Barley and Tuna Casserole |
|
 |
Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
Tasty, filling whole-grain casserole. Try adding your favorite veggies and make it yours! Adapted from . Ingredients:
1 cup pearl barley or 1 cup whole grain barley |
3 cups water |
1 tablespoon salt |
15 ounces pinto beans, undrained |
2 (6 ounce) cans tuna in water, drained and flaked |
1 1/2 cups shredded sharp cheddar cheese, divided |
1/2 cup nonfat milk |
1 egg, beaten |
1 tablespoon dill weed |
1 teaspoon worcestershire sauce |
1 teaspoon mustard powder |
1 teaspoon garlic powder |
1 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
2. 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.).
3. 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.
4. Let stand 5 to 10 minutes before serving.
5. Additional ingredients to try: onions, shallots, mushrooms.
|
|