Barley And Corn Casserole Recipe

Barley and corn casserole is a hearty and nutritious dish that combines the nutty flavor of barley with the sweetness of corn. This casserole is packed with fiber, vitamins, and minerals, making it a healthy and satisfying option for a main course or side dish. The barley adds a chewy texture, while the corn adds a burst of freshness. With a creamy and cheesy sauce, this casserole is sure to be a crowd-pleaser.

3.6
10 Rating -
Rate
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Barley And Corn Casserole
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ingredients serve

Ingredients for Barley And Corn Casserole Recipe

  • 0.08 cup Barley
  • 1/4 cup Water
  • 0.17 tablespoon Butter
  • 0.08 Onion, Diced
  • 0.17 cloves Cloves Garlic, Minced
  • 0.17 tablespoon All Purpose Flour
  • 0.17 cup Milk
  • 0.08 cup Corn Kernels
  • 0.08 cup Shredded Cheddar Cheese
  • As required Salt And Pepper To Taste
  • as required Additional Shredded Cheese For Topping

Directions: 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.
Nutrition
value
153
calories per serving
4 g Fat12 g Protein16 g Carbs5 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    12g
  • Carbs
    16g
  • Fiber
    5g

MacroNutrients

  • Carbs
    16g
  • Protein
    12g
  • Fiber
    5g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    63mg
  • Iron
    2mg
  • Vitamin A
    492mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    < 1mg
  • Phosphorus
    111mg
  • Selenium
    14mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp