Serves: 6
Total Calories: 260
1. Butter a 2-quart casserole. In a large skillet over medium-high heat, saute onion in butter for 3 to 5 minutes or until tender. Stir in barley. Cook and stir until lightly browned. Stir in 2 cups of the water, bouillon granules and salt. Reduce heat to low, cover and simmer for 30 minutes. Stir in remaining 1 cup water. Cover and cook 20 to 25 minutes longer or until barley is tender.
2. In a large bowl, mix barley, spinach. Canadian bacon, cheese, thyme and pepper. Spoon into casserole. Cover and refrigerate up to 48 hours.
3. Bake casserole, covered, in a preheated 350° oven for 1 hour. Uncover casserole. Sprinkle with cheese and almonds. Bake 10 minutes longer or until cheese melts and mixture is bubbly.
This Canadian Barley Casserole recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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