Barely and Broccoli Casserole

Alberta Barley - a hearty, healthy choice!

Barley and Broccoli Casserole
2 Cups 2 1 cup 2 cups 1 1 1 3/4 cup 1/4-1/2 cup	fresh or frozen broccoli, cut in bite-size pieces chopped celery cooked pot barley 10 oz (284 mL) can condensed cream of mushroom soup processed cheese spread liquid (broccoli cooking water plus additonal water)	500 mL mL 250 mL 500 mL 1 1 1 175 mL 50-125 mL

    Cook the brocoli and celery until tender and crisp. Drain, saving the cooking liquid. Arrange the barley in a greased 9 x 9 in. (2.5 L) baking dish. Top with broccoli and celery. Combine the cream of mushroom soup, cheese, and liquid. Pour over the barley-broccoli mixture. Bake at 180 C (350 F) 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 (125 mL) of liquid.

From:

Western Barley Growers Association