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Barley Vegetable Casserole

fast.cook's picture
Ingredients
  Barley 1⁄2 Cup (8 tbs) (Uncooked)
  Zucchini 3⁄4 Pound (2 Zucchini)
  Summer squash 3⁄4 Pound (2 Squash)
  Salt To Taste
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  Onion 2 Cup (32 tbs), sliced
  Tomatoes 3⁄4 Pound, sliced (2 Small Sized)
  Cheddar cheese 8 Ounce, grated (2 Cups)
  Salad oil 2 Tablespoon
Directions

GETTING READY
1. Grease a 10 inch, shallow, 2-quart round or oval baking dish.
2. Preheat oven to 350 degrees Fahrenheit.
3. Wash summer squash and zucchini and cut diagonally into 1 inch thick slices.

MAKING
4. Following directions on the package, cook barley; drain.
5. Into the prepared dish, pour the cooked and drained barley.
6. In a large skillet, put together zucchini, summer squash, add 1 teaspoon salt and 1 cup boiling water.
7. Heat and bring the mixture back to boiling; cover and simmer over low heat for 2 minutes.
8. In a colander, drain well and keep aside.
9. In the same skillet, heat butter and oil; sauté onion for about 5 minutes until tender.

FINALISING
10. Over the barley dish, layer tomatoes, half of onion, 1 cup grated cheese, the zucchini and summer squash and finally all the remaining onion and cheese.
11. Cover the dish tightly with foil and bake for 30 minutes.
12. Uncover and bake for another 5 minutes to evaporate remaining liquid.

SERVING
13. Serve Barley Vegetable Casserole with a heap of green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes
Servings: 
8

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