A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Barley And Corn Casserole
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- #4589
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
3 cloves garlic, minced
1 cup chopped onion
2/3 cup chopped carrots
1 tablespoon cooking oil
3 cups chicken broth
1 cup regular pearl barley
1/4 teaspoon salt optional
1/8 teaspoon black pepper
2 cups frozen corn, thawed
1/2 cup chopped fresh parsley
directions
In a skillet over medium heat, saute the garlic, onion and carrots in oil until tender. Transfer to a greased 2-qt baking dish; add broth, barley, salt if desired and pepper. Mix well. Cover and bake at 350 degrees F for 1 hour. Stir in corn and parsley. Cover and bake 10-15 minutes more or until the barley is tender and corn is heated through.
added by
margjohnson
nutrition data
113 calories, 2 grams fat, 21 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
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Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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reviews & comments
February 1, 2010
This was delicious! Perfect for dinner tonight and will be perfect for lunches and dinners ahead. The only changes I made were; my corn wasn't thawed and I didn't have much parsley at all (maybe a T). No problem!
April 7, 2008
I cut the recipe in half and used quick cooking barley (still 2/3 cup) and added 1/3 cup of shredded cheese. After sauteeing first few ingredients, I added everything else and cooked it in the microwave on high until barley had absorbed most of the broth. Then I covered it and put it in the oven until the rest of my meal was ready.