GROUND TURKEY AND BARLEY CASSEROLE
Make and share this Ground Turkey and Barley Casserole recipe from Food.com.
Provided by MPS Michigan
Categories Poultry
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Brown the turkey and vegetables in a large skillet.
- Drain and return to skillet.
- Add tomato paste, beef broth, water, salt and pepper.
- Bring to a boil, then simmer for 20 minutes or until the barley is done.
- You may need to add more water if it appears too dry.
Nutrition Facts : Calories 514.8, Fat 20.1, SaturatedFat 5.3, Cholesterol 179.6, Sodium 1364.2, Carbohydrate 36.8, Fiber 8.7, Sugar 7, Protein 47
GROUND TURKEY CASSEROLE
Its quick, fun and great! I learned this in grammar school. You may want to serve with corn bread or French bread and a salad.
Provided by Beki
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, saute the ground turkey for 5 to 10 minutes, or until browned. Drain the turkey, stir in the tomato sauce and sugar, and set aside. In a medium bowl, combine the sour cream and cream cheese. Mix well and set aside.
- Cook noodles according to package directions. Place them into a 9x13-inch baking dish, then layer the turkey mixture over the noodles. Then layer the sour cream mixture over the turkey, and top with cheese.
- Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 515.6 calories, Carbohydrate 31.8 g, Cholesterol 145.3 mg, Fat 31.5 g, Fiber 1.7 g, Protein 26.9 g, SaturatedFat 17.4 g, Sodium 551.7 mg, Sugar 2 g
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, TURKEY AND BUTTERNUT SQUASH CASSEROLE
Barley's nutty flavor goes well with onions, mushrooms, or peas. Butternut squash also is a good complement. This large, pear-shaped winter squash has sweet, orange flesh. With onion, green pepper and sage, you'll be glad you had turkey leftovers.
Provided by Dancer
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Coat a 4-quart baking dish with cooking spray.
- In a large pot of rapidly boiling water, boil squash halves 5 minutes or until not quite tender.
- Drain.
- When cool enough to handle, scoop flesh from each half and dice.
- Set aside.
- In a large saucepan, heat oil over medium heat.
- Add green pepper, onion and diced squash.
- Sauté 3 minutes.
- Add sage and pepper and stir to coat.
- Add broth and bring to a boil.
- Add barley and return to boil.
- Reduce heat to low, cover and cook 10 minutes, until barley is tender and liquid is absorbed.
- Mix in diced turkey.
- Transfer mixture to prepared baking dish and top with feta cheese.
- Bake, uncovered, 30 minutes, or until cheese is golden.
Nutrition Facts : Calories 332.9, Fat 7.7, SaturatedFat 3, Cholesterol 35.7, Sodium 177.8, Carbohydrate 55, Fiber 10.6, Sugar 8.4, Protein 16.3
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.
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