Speaking of barley, here is a wonderful recipe including the grain. It's an easy one, and uses ingredients that I always have in my pantry.
WHAT YOU NEED:
2 cups cooked pearl or whole grain barley
1 can (15 ounces) pinto beans, undrained
1 can (6 ounces) water-packed tuna, drained and flaked
1-1/2 cups shredded sharp Cheddar cheese, divided
1/2 cup non-fat milk
1 egg, beaten
1 tablespoon fresh lemon juice
1 teaspoon dill weed
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 can (15 ounces) pinto beans, undrained
1 can (6 ounces) water-packed tuna, drained and flaked
1-1/2 cups shredded sharp Cheddar cheese, divided
1/2 cup non-fat milk
1 egg, beaten
1 tablespoon fresh lemon juice
1 teaspoon dill weed
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
Preheat the oven to 350 degrees and spray your casserole dish with nonstick vegetable spray. Combine your cooked barley, pinto beans and tuna.
Once mixed, add in 1 cup of shredded cheese and the rest of the ingredients.
Place the mixed ingredients in your casserole dish (I used an 8 inch square baking pan) and top with the remaining 1/2 cup of cheese.
Bake 45 minutes, and let stand for 10 minutes before serving. Enjoy!
No comments:
Post a Comment