Daddys Barley Casserole Recipes

PEARL BARLEY CASSEROLE

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.

MUSHROOM BARLEY CASSEROLE

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.

BEEF AND BARLEY CASSEROLE

Steps:

• Soak the barley in warm water for 3 hours, then drain and set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease, then stir in the carrots, soy sauce, molasses, drained barley, and 1 1/2 cups of water. Stir until the molasses has dissolved and the mixture has begun to simmer. Season to taste with salt and pepper, then pour into a lidded 2 quart casserole.
• Bake, covered, in the preheated oven until the barley is tender and has absorbed the water, about 1 hour.

BAKED BARLEY CASSEROLE

Steps:

• 1. Brown the barley in a little butter and the oil. Place in a casserole.
• 2. Brown the onions in butter, and add them to the barley. Add salt, pepper and poultry seasoning.
• 3. Add 3 cups chicken broth, cover and place in oven at 350 degrees for about 1 hour, or until moisture is almost absorbed.
• 4. Add another 2 cups broth, and cook, covered, until absorbed (approximately 45 more minutes).

BARLEY CASSEROLE

Steps:

• Heat oven to 350 F degrees.
• Melt butter and saute onion and barley.
• Pour mixture into a casserole dish.
• Add rest of ingredients.
• Cook 1 hour covered.

BARLEY CASSEROLE

Steps:

• In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350° for 30 minutes., Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.

BAKED BARLEY AND BEAN CASSEROLE (VEGAN)

Steps:

• Preheat oven to 350℉ (180℃). Mix all ingredients together. Let stand for 30 minutes. Turn into an oiled casserole dish and bake for 40 minutes.

SCALLOPED BARLEY CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 1 1/2-quart baking dish.
• Put the bacon in a cold skillet and cook over medium heat, stirring occasionally, until crisp, about 7 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the butter to the same skillet with the bacon fat and cook, stirring, until melted. Add the garlic and onion and cook until translucent, about 3 minutes. Add the barley and cook, stirring, until it begins to brown, about 3 minutes. Season with 1/2 teaspoon salt and a couple turns of pepper. Stir in the chicken broth and heavy cream. Bring to a boil and cook until the liquid begins to thicken slightly, about 2 minutes. Stir in the bacon and 3/4 cup of the Cheddar. Pour into the prepared baking dish. Cover tightly with foil.
• Bake until the casserole is bubbling, about 25 minutes. Remove the foil and stir. Sprinkle with the remaining 1/4 cup Cheddar and bake, uncovered, until the cheese is melted and most of the liquid is absorbed, 10 to 15 minutes. Let sit for a few minutes before serving. Sprinkle with chopped parsley.