Recipes and Cooking Italian Barley and Sausage Casserole 4.4 (13) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 45 mins Bake Time: 40 mins Total Time: 1 hrs 25 mins Servings: 4 Yield: 1 cup each Jump to Nutrition Facts Ingredients Nonstick cooking spray 4 ounce uncooked bulk turkey Italian sausage or smoked turkey Italian sausage link, halved lengthwise and thinly sliced crosswise 3 cup sliced fresh button mushrooms (8 ounces) ½ cup chopped onion (1 medium) 2 cloves garlic, minced 2 cup cooked barley* 1 ½ cup no-salt-added tomato pasta sauce 1 ½ cup shredded part-skim mozzarella cheese (6 ounces) ½ cup bottled roasted red sweet pepper, chopped ¼ cup pitted green olives, chopped 2 tablespoon snipped fresh basil ½ cup red and/or yellow grape or cherry tomatoes, halved Directions Preheat oven to 350°F. Coat four 12- to 14-ounce individual casseroles with cooking spray; set aside. Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add sausage, mushrooms, onion, and garlic. Cook for 8 to 10 minutes or until bulk sausage (if using) is no longer pink and vegetables are tender, using a wooden spoon to break up bulk sausage as it cooks. Drain off fat. Stir barley, pasta sauce, 1 cup of the cheese, the roasted pepper, olives, and 1 tablespoon of the basil into sausage mixture. Divide mixture among the prepared casseroles. Cover with foil. Bake for 30 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 10 minutes more or until heated through and cheese is melted. Top casseroles with tomatoes and the remaining 1 tablespoon basil. *Tip: For 2 cups cooked quick-cooking barley, in a medium saucepan bring 1 1/3 cups water to boiling; stir in 3/4 cup quick-cooking barley. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until barley is tender; drain. For 2 cups cooked regular barley, prepare as directed, except use 2 cups water and 1/2 cup regular barley; simmer, covered, about 45 minutes. Rate it Print Nutrition Facts (per serving) 346 Calories 13g Fat 40g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 346 % Daily Value * Total Fat 13g 17% Saturated Fat 6g 30% Cholesterol 42mg 14% Sodium 704mg 31% Total Carbohydrate 40g 15% Total Sugars 9g Protein 20g Vitamin C 65mg 325% Calcium 363.5mg 28% Iron 5mg 28% Potassium 481mg 10% Folate, total 36.3mcg Vitamin B-12 0.5mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.