Barley Tuna Casserole Recipes

BARLEY AND TUNA CASSEROLE

Barley and Tuna Casserole image

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

Provided by jo_mama

Categories Grains

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

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

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

BARLEY-TUNA CASSEROLE

Barley-Tuna Casserole image

Make and share this Barley-Tuna Casserole recipe from Food.com.

Provided by TattooedMamaof2

Categories Tuna

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cooked barley
1 (15 ounce) can pinto beans, undrained
1 (6 ounce) can tuna, drained and flaked
1 1/2 cups cheddar cheese, grated
1/2 cup milk
1 egg, beaten
1 tablespoon lemon juice
1 teaspoon dill weed
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt

Steps:

Preheat oven to 350°F Coat a casserole with nonstick cooking spray.
Combine cooked barley with beans, tuna, 1 cup cheese and remaining ingredients. Spread into prepared baking dish. Top with remaining cheese.
Bake 45-50 minutes or until cooked through. Let stand 5-10 minutes before serving.

BARLEY AND TUNA SALAD WITH LEMON AND DILL

Barley and Tuna Salad With Lemon and Dill image

Not sure where I found this but it was on my computer and still looks good to me. With summer coming salad entrees that require little or no cooking work especially well. Cook some barley one night for dinner and reserve some to make this the next day. Though this is good after a couple of hours, it's even better the next day as the dill flavor really infuses the dish and the tuna flavor mellows. (Please don't eat this right away, not very tasty.) For WW followers, this is Core or 3 points for Flexers. Cooking time is minimum chilling time.

Provided by justcallmetoni

Categories One Dish Meal

Time 2h20m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cooked barley
2/3 cup celery, medium diced
1/3 cup plum tomato, seeded and diced
2/3 cup cucumber, peeled, seeded and chopped
1/3-1/2 cup red onion, chopped
8 3/8 ounces tuna in water, drained (2 regular sized cans)
4 tablespoons fresh lemon juice
2 tablespoons fresh dill, minced
1 tablespoon olive oil
1/4-1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine salad ingredients together in a large bowl.
Whisk together dressing ingredients in small bowl. Pour on salad and toss to coat.
Refrigerate a minimum of 2 hours (stated cooking time) to blend flavors.

Nutrition Facts : Calories 178.5, Fat 4.6, SaturatedFat 0.8, Cholesterol 20.9, Sodium 318.4, Carbohydrate 21, Fiber 3.1, Sugar 1.7, Protein 13.7

MUSHROOM BARLEY CASSEROLE

Mushroom Barley Casserole image

A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. It's great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe! -Melba Cleveland, Groveland, California

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

1 cup medium pearl barley
1 small onion, chopped
1/4 cup butter
1-1/2 cups sliced fresh mushrooms
1 cup slivered almonds, toasted
1 envelope onion soup mix
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
3 to 3-1/2 cups chicken broth

Steps:

In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.

Nutrition Facts : Calories 238 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein.

PEARL BARLEY CASSEROLE

Pearl Barley Casserole image

This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini.

Provided by Pjaros

Categories Side Dish Grain Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
1 cup pearl barley
1 (8 ounce) package sliced fresh mushrooms
1 green bell pepper, chopped
2 cups chicken broth
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 46.5 g, Cholesterol 22.9 mg, Fat 9.6 g, Fiber 9.9 g, Protein 7.7 g, SaturatedFat 5.7 g, Sodium 96.6 mg, Sugar 4.1 g

BEST TUNA CASSEROLE

Best Tuna Casserole image

This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust.

Provided by JAICARD

Categories Seafood Fish Tuna

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 (12 ounce) package egg noodles
¼ cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (5 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
½ (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g

BARLEY CASSEROLE

Barley Casserole image

"Growing up on a farm, I was used to eating good wholesome food, including a variety of barley dishes," informs Alice Kaluzy of Saskatoon, Saskatchewan. "This casserole was my first attempt at cooking with barley, The results were as yummy and comforting as I'd remembered."

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 celery ribs, chopped
2 medium carrots, finely chopped
7 green onions, chopped
4 garlic cloves, minced
1 tablespoon butter
1-1/2 cups uncooked medium pearl barley
1/2 teaspoon salt
1/8 teaspoon pepper
4-1/2 cups chicken broth, divided
2 tablespoons minced fresh parsley
1/2 cup slivered almonds

Steps:

In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350° for 30 minutes., Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.

Nutrition Facts : Calories 222 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 711mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

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