Barley And Tuna Casserole

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 350 degrees f. grease an 8-inch square baking pan.
• 2 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.).
• 3 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.
• 4 let stand 5 to 10 minutes before serving.
• 5 additional ingredients to try: onions, shallots, mushrooms.