Barley and Tuna Casserole

Name: Barley and Tuna Casserole
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by jo_mama

"Tasty, filling whole-grain casserole. Try adding your favorite veggies and make it yours! Adapted from www.barleyfoods.org."

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Ready In:: 1hr 15mins
Ingredients:: 13
Serves:: 6

ingredients

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

directions

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.