Parmesan Spinach And Barley Casserole Food

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.

CHEESY BARLEY GRATIN

Steps:

• Position an oven rack in the center of the oven and preheat it to 400 degrees F. Lightly grease a 3-quart baking dish with butter and set aside.
• Fill a small pot with lightly salted water and bring to a boil over medium-high heat. Add the barley and boil until just cooked through but still slightly chewy, about 20 minutes (it will continue to cook in the oven). Drain and rinse.
• Meanwhile, put 2 tablespoons of butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Combine the Gruyere, mozzarella and parmesan in another medium bowl. Add the panko, 1 cup of the cheese mixture and 1/2 teaspoon salt to the bowl with the melted butter. Use your hands to work the butter into the cheese and breadcrumbs. Set aside.
• Melt the remaining 6 tablespoons of butter in a wide large pot over medium-high heat. Add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are lightly browned, 6 to 8 minutes. (The butter will start to foam and brown specks will form, but that is okay; this will add a lot of flavor to the finished dish.) Reduce the heat to medium, add the garlic and thyme and stir constantly until the garlic is just softened, about 1 minute. Stir in the flour and cook, stirring constantly, until a thin paste forms around the onion mixture, about 1 minute. Whisk in the milk and 1 teaspoon each salt and pepper and bring to a boil over medium-high heat. Reduce to a simmer, stirring occasionally until the sauce is a thin gravy, about 10 minutes. Remove from the heat and stir in the shredded cheese mixture and cooked barley. Season to taste with additional salt and pepper. Spoon into the greased baking dish. Sprinkle the reserved cheesy breadcrumbs evenly on top of the barley and bake until bubbly and the top is golden brown, about 30 minutes. Let stand 10 minutes before serving.

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.

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

BARLEY CASSEROLE

Steps:

• Heat oven to 350 F degrees.
• Melt butter and saute onion and barley.
• Pour mixture into a casserole dish.
• Add rest of ingredients.
• Cook 1 hour covered.

CREAMY PARMESAN SPINACH BAKE

Steps:

• Preheat oven to 350°. Place half of the spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or just until wilted. Transfer to a large bowl. Repeat with remaining spinach; set aside., In a large saucepan, saute onion in butter until tender. Reduce heat to low; stir in the cream cheese, sour cream, half-and-half, 1/3 cup Parmesan cheese, garlic and pepper. Cook and stir until cream cheese is melted. Stir in the artichokes, dill, seasoned salt and spinach. , Transfer to an ungreased 2-qt. baking dish. Sprinkle with cracker crumbs and remaining Parmesan cheese. Bake, uncovered, for 20-25 minutes or until edges are bubbly.

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.

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.

PARMESAN CREAMED SPINACH

Steps:

• In a saucepan over medium-low heat melt 4 tablespoons butter.
• Stir in flour, seasoned salt and black pepper; whisk for 1 minute.
• Slowly add in table cream and whipping cream then stir in cream cheese, increase the heat to medium, stirring/whisking constantly until the mixture is smooth and thick; set aside.
• In another saucepan over medium heat saute the onions and garlic in about 3 tablespoon butter until transparent (about 1-1/2 minutes).
• Add in spinach and broth or water to the pan; reduce the heat to low; cover and cook stirring occasionally for 8 minutes.
• Stir in the prepared white sauce with the Parmesan cheese; toss well to combine with the spinach.

BARLEY CHICKEN CASSEROLE

Steps:

• Heat oven to 350.
• Grease a 2 quart baking dish.
• In a large skillet over medium heat, melt butter.
• Add onion and celery, cook and stir till tender.
• Add barley, cook about 2 minutes or till light golden brown, stirring frequently.
• In a medium bowl, combine remaining ingredients.
• Add barley mixture, mix well.
• Pour into prepared baking dish.
• Cover and cook about 1 hour and 15 minutes or until liquid is absorbed.
• Stir well before serving.