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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This casserole is great if you have left over meat. I have used elk meat, regular steak meat and ground beef. Ingredients:
1 1/2 lbs elk steaks, cubed |
1 cup chopped onion |
1/2 cup chopped celery |
1 bay leaf |
1 (10 1/2 ounce) can cream of celery soup |
3/4 cup white pearl barley |
1/2 cup frozen peas |
1/2 cup corn (either canned or frozen) |
1 tablespoon salt (or less) |
1/4 tablespoon pepper |
1 tablespoon butter or 1 tablespoon margarine |
2 (1 lb) cans tomatoes (diced or stewed) |
2 1/2 cups water |
1 green pepper, chopped |
Directions:
1. Saute beef, celery and onion in large dutch oven pot until brown.
2. Stir in remaining ingredients.
3. Bring to a boil.
4. Pour into a large casserole dish.
5. Cover with lid and bake at 375 for 1 hour and 15 minutes or until barley is tender.
6. Add extra water if necessary.
7. If you are cooking this in a crock pot, brown meat, celery and onions.
8. Then add all ingredients to the crockpot, stir and cook on high for 4 hours or until barley is tender.
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