Barley And Corn Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a casserole dish.
• STEP 2.In a large saucepan, bring water to a boil and add barley. Cook for 30 minutes or until tender.
• STEP 3.In a separate pan, melt butter and sauté onions and garlic until translucent.
• STEP 4.Add flour to the pan and cook for 1 minute, stirring constantly.
• STEP 5.Gradually whisk in milk and bring to a simmer. Cook until the sauce thickens.
• STEP 6.Stir in cooked barley, corn, shredded cheese, salt, and pepper.
• STEP 7.Transfer the mixture to the greased casserole dish and sprinkle with additional cheese.
• STEP 8.Bake for 25-30 minutes or until the top is golden and bubbly.
• STEP 9.Let the casserole cool for a few minutes before serving.

Cooking Tips

• You can use fresh, frozen, or canned corn for this recipe.
• Feel free to add other vegetables like bell peppers or spinach for extra flavor and nutrition.
• If you prefer a vegetarian version, you can substitute vegetable broth for chicken broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the barley and corn casserole as a main dish with a side salad or steamed vegetables.
• You can also serve it as a side dish with grilled chicken or roasted pork.
• Reheat leftovers in the oven or microwave until heated through.