 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Barley is a nice change of pace from the usual pasta or rice in this colorful casserole from Jenny Browning of Cypress, Texas. It's chock-full of spicy sausage and a variety of vegetables including spinach, carrots and corn. Ingredients:
2 cups sliced fresh mushrooms |
1 cup thinly sliced carrots |
1/2 cup chopped onion |
2 teaspoons canola oil |
1 garlic clove, minced |
12 ounces bulk pork sausage |
1-1/2 cups cooked barley |
1 can (14-3/4 ounces) cream-style corn |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
3 green onions, sliced |
1 teaspoon dried savory |
1 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1/8 teaspoon pepper |
1/2 cup shredded parmesan cheese |
Directions:
1. In a large skillet, saute the mushrooms, carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl.
2. In the same skillet, cook sausage over medium heat until no longer pink; drain. Add to mushroom mixture. Stir in the barley, corn, spinach, onions, savory, thyme, marjoram and pepper.
3. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until the cheese is melted. Yield: 6 servings.
|
|