Parmesan Spinach And Barley Casserole Recipes

SPINACH-PARM CASSEROLE

Steps:

• Preheat oven to 400°. In a stockpot, bring 5 cups water to a boil. Add spinach; cook, covered, 1 minute or just until wilted. Drain well., In a small skillet, heat butter and oil over medium-low heat. Add garlic, Italian seasoning and salt; cook and stir until garlic is tender, 1-2 minutes., Spread spinach in a greased 1-1/2-qt. or 8-in. square baking dish. Drizzle with butter mixture; sprinkle with cheese. Bake, uncovered, until cheese is lightly browned, 10-15 minutes.

SPINACH PARMESAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a large skillet and suate onions until tender. Add spinach and water and cook until wilted. Drain well, insuring that all water is removed.
• In a mixing bowl, whisk together the eggs, milk and 3/4 cup of the cheese. Add seasonings, then stir in the spinach mixture.
• Pour into a greased casserole container and sprinkle top with remaining cheese.
• Bake uncovered for 30-40 minutes, until top browns.

PARMESAN, SPINACH AND BARLEY CASSEROLE

Steps:

• Place first 9 ingredients in a 4 quart slow cooker; stir well. Cover with lid; cook on high 3 hours. Add spinach. Cover and cook 15 minutes; stir well. Sprinkle each serving with cheese.

BARLEY RISOTTO WITH SPINACH AND PARMESAN

Steps:

• Warm oil in large, heavy nonstick saucepan over medium-low heat. Add onion; cook 4 minutes, stirring. Add barley and thyme; stir to coat. Season with salt and pepper. Add 1 cup of the broth; bring to a simmer. Cook 10 minutes, stirring often.
• Stir in remaining 3 cups broth. Cook 30 minutes, stirring occasionally. Add spinach, breaking up chunks with a wooden spoon. Cook 5 to 8 minutes, until warmed through and barley is tender yet chewy. Serve hot, garnished with cheese.

CHICKEN, BARLEY, AND SPINACH CASSEROLE

Steps:

• Preheat the oven to 350°F. Lightly spray a 2-quart glass casserole dish with cooking spray. Set aside.
• In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion, carrot, and garlic for 3 minutes, or until the onion is soft, stirring frequently.
• Stir in the mushrooms. Cook for 3 minutes, or until soft, stirring frequently.
• Stir in the chicken, water, bouillon, and pepper. Cook, covered, for 2 minutes, or until the mixture reaches a boil.
• Stir in the barley. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender and the water has almost been absorbed. Remove from the heat.
• Stir in the spinach. Spoon into the casserole dish. Sprinkle with the almonds.
• Bake for 15 minutes, or until heated through.
• (Per serving)
• Calories: 338
• Total fat: 6.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 3.0g
• Cholesterol: 66mg
• Sodium: 148mg
• Carbohydrates: 38g
• Fiber: 8g
• Sugars: 4g
• Protein: 35g
• Calcium: 146mg
• Potassium: 1,019mg
• 2 starch
• 2 vegetable
• 3 lean meat

MUSHROOM BARLEY CASSEROLE

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.