Select a category:

Barley and Broccoli Casserole

Ingredients

  • 2 cups fresh or frozen broccoli cut in bite-size pieces
  • 1 cup chopped celery
  • 2 cups cooked pot barley
  • 1 10 oz (284 mL) can condensed cream of mushroom soup
  • 3/4 cup processed cheese spread
  • 1/4-1/2 cup liquid (broccoli cooking water plus additional water)

Directions

  1. Cook the broccoli and celery until tender and crisp
  2. Drain, saving the cooking liquid
  3. Arrange the barley in a greased 9 x 9 in. (2.5L) baking dish
  4. Top with broccoli and celery
  5. Combine the cream of mushroom soup, cheese, and liquid
  6. Pour over the barley-broccoli mixture
  7. Bake at 180C (350F) for 45 minutes or until bubbly

Makes 4 servings.

Variation: Substitute 3/4 cup (175 mL) of grated cheddar cheese for processed cheese spread. Use 1/2 cup (125mL) of liquid.

  
         

 
Alberta Barley Commission ©2008
Site By Core Creative