Rating: 4.5 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
  • 13 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
45 mins
bake:
40 mins
total:
1 hr 25 mins
Servings:
4
Yield:
about 1 cup each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

346 calories; fat 13g; cholesterol 42mg; saturated fat 6g; carbohydrates 40g; mono fat 4g; poly fat 1g; insoluble fiber 7g; sugars 9g; protein 20g; vitamin a 1020.4IU; vitamin c 65mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 4.9mg; vitamin b6 0.4mg; folate 36.3mcg; vitamin b12 0.5mcg; sodium 704mg; potassium 481mg; calcium 363.5mg; iron 5mg.
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