BARLEY AND TUNA CASSEROLE

Barley and Tuna Casserole image

Provided by jo_mama

Categories Grains

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup pearl barley or 1 cup whole grain barley
3 cups water
1 tablespoon salt
15 ounces pinto beans, undrained
2 (6 ounce) cans tuna in water, drained and flaked
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup nonfat milk
1 egg, beaten
1 tablespoon dill weed
1 teaspoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon salt

Steps:

Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
Cook the barley. In a medium saucepan, add the barley, water, and salt. cover and bring to a boil, then reduce to a simmer. Cook until barley has softened and is edible, but not too soft. (Barley will soften up a little more when it bakes in the oven.).
Combine cooked barley with all remaining ingredients, reserving 1/2 cup cheese. Spread in prepared baking pan. Top with remaining 1/2 cup shredded cheese. Bake 40 to 50 minutes or until cooked through.
Let stand 5 to 10 minutes before serving.
Additional ingredients to try: onions, shallots, mushrooms.

Nutrition Facts : Calories 431.8, Fat 13, SaturatedFat 6.9, Cholesterol 90.3, Sodium 1987.9, Carbohydrate 46.4, Fiber 11.6, Sugar 2, Protein 32.7

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